Caramel Custard

Ingredients

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Canned milk

  Condensed, sweetened

  14 fl oz or 535g

• Canned milk

  Evaporated, nonfat, with added vitamin a and vitamin d

  12 fl oz or 383g

• Cream cheese

  3 oz or 85g

• Vanilla extract

  1 tbsp or 13g

Directions

1. 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.)
2. Process egg yolks and next 5 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
3. Place cake pan in a broiler pan. Add hot water (150) to pan to a depth of 2/3 inch.
4. 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.
5. Run a knife around edge of pan to loosen; invert onto a serving plate.
6. 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.
7. Note: Nutritional analysis is per slice.
8. Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.
9. Per (1-slice) serving: Calories 231 (13% from fat); Fat 3g (sat 7g, mono 6g, poly 2g); Protein 8g; Carb 8g; Fiber 4g; Chol 75mg; Iron 3mg; Sodium 127mg; Calc 214mg
10. Recipe by: MyRecipes (source: https://www.myrecipes.com/recipe/caramel-custard)