The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Recipe by Southern Living July 2006

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Recipe Summary

prep:
5 mins
cook:
5 mins
stand:
5 mins
bake:
1 hr
chill:
3 hrs
total:
4 hrs 15 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

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  • Process egg yolks and next 6 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

  • Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

  • Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

  • Run a knife around edge of pan to loosen; invert onto a serving plate.

  • Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.

  • Note: Nutritional analysis is per slice.

Nutrition Facts

231 calories; calories from fat 13%; fat 3.3g; saturated fat 1.7g; mono fat 0.6g; poly fat 0.2g; protein 7.8g; carbohydrates 41.8g; fiber 0.4g; cholesterol 75mg; iron 0.3mg; sodium 127mg; calcium 214mg.
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