Caramel Cream Cheese Custard
Ingredients:
1/2 cup sugar
2 tbsp. water
1 pkg. (8 oz.) reduced-fat cream cheese, (or Neufchâtel), softened
8 large eggs
1 can (14 ounce) nonfat or low-fat sweetened condensed milk
1 can (12 oz.) nonfat or low-fat evaporated milk
2 tsp. vanilla extract
Directions:
Heat oven to 350° F (175º C). Cook sugar and water in a small saucepan over medium-high heat, gently swirling pan (do not stir), until mixture turns golden brown, 5 - 7 minutes. Immediately, pour caramel carefully into a 9" round metal cake pan. If it stiffens before it completely covers the bottom of pan, warm pan in oven, then swirl to cover bottom. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, 1 at a time, until thoroughly combined, scraping down sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into prepared pan. (You may hear some cracking; pan will be very full.) Place cake pan in a larger pan and pour enough hot water around it to come 1" up sides. Bake until golden and set at edges, but still wobbly at center, about 1 hour. A knife inserted in center should come out clean. Transfer cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate at least 4 hours or overnight. To serve, run a knife around edge of pan and invert flan onto a plate.
Nutritional Info Per Serving : 247 Cal; 8 g Fat; (4 g Sat; 3 g Mono); 160 mg Chol; 33 g Carb; 10 g Pro; 192 mg Sod; 478 mg Pot; 2 Carb.
Diabetic Exchanges: 2 other carbohydrates, 2 fat.
(From Recipe Ross (Peggy)
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Ingredients:
1/2 cup sugar
2 tbsp. water
1 pkg. (8 oz.) reduced-fat cream cheese, (or Neufchâtel), softened
8 large eggs
1 can (14 ounce) nonfat or low-fat sweetened condensed milk
1 can (12 oz.) nonfat or low-fat evaporated milk
2 tsp. vanilla extract
Directions:
Heat oven to 350° F (175º C). Cook sugar and water in a small saucepan over medium-high heat, gently swirling pan (do not stir), until mixture turns golden brown, 5 - 7 minutes. Immediately, pour caramel carefully into a 9" round metal cake pan. If it stiffens before it completely covers the bottom of pan, warm pan in oven, then swirl to cover bottom. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, 1 at a time, until thoroughly combined, scraping down sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into prepared pan. (You may hear some cracking; pan will be very full.) Place cake pan in a larger pan and pour enough hot water around it to come 1" up sides. Bake until golden and set at edges, but still wobbly at center, about 1 hour. A knife inserted in center should come out clean. Transfer cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate at least 4 hours or overnight. To serve, run a knife around edge of pan and invert flan onto a plate.
Nutritional Info Per Serving : 247 Cal; 8 g Fat; (4 g Sat; 3 g Mono); 160 mg Chol; 33 g Carb; 10 g Pro; 192 mg Sod; 478 mg Pot; 2 Carb.
Diabetic Exchanges: 2 other carbohydrates, 2 fat.
(From Recipe Ross (Peggy)
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