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“Custard is one of my favorite desserts, however finding a custard that is a little "lower in fat" next to impossible! This however meets the criteria and still tastes delicious! Please Note: This recipe does take time, plan ahead!!! Cooking time includes cooling time.”
READY IN:
4hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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. Variation:
  8. Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.

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