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Add a photoServings: 8
Ingredients
- 1 c. sugar
- 1 (13 ounce) can evaporated lowfat milk, undiluted
- 2 (8 ounce each) packages. Philadelphia cream cheese
- 1 c. sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Caramelize a round 8 x 3 inch aluminum pan, without tube, by slowly melting 1 cup sugar in a pot to a light golden brown color and pouring the caramel into the pan, then swirl the pan to coat bottom and sides with caramel. Set on wire rack.Blend all remaining ingredients in an electric blender. Pour mix into the caramelized pan. Set pan in a large shallow baking pan container about 1 inch of hot water and bake about 1 hour, or possibly till set and golden brown. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 292 | |
| Calories from Fat 53 | 18% |
| Total Fat 5.94g | 7% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 83mg | 3% |
| Potassium 175mg | 5% |
| Total Carbs 54.88g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 54.84g | 37% |
| Protein 6.24g | 10% |
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