Caramel Custard

Every once in a while my mother will send me recipes in the mail.  They are usually something she saw in a newspaper or magazine that she thinks I will enjoy making.  She knows me all to well.  I love these packages.  We got one of these the other day, it contained three desserts.  Knowing we are having to watch what we eat, due to Byrd's doctor, one was a "Dessert Without the Guilt".  It is a caramel custard.  The picture of it made it look too tempting not to try.  I would link it to the magazine it was from, but there is nothing on the bottom/top/sides of the copies I have.  I will look into this more and give the creator their due. Start by placing a 1/2 cup of sugar in an 8 inch non stick cake pan, melt the sugar over med. heat until golden.   Take off the heat and let it sit for 5 mins.

While that cools put 2 egg yolks, 1 large egg, 1(14 oz.) can fat free sweetened condensed milk, 1(12 oz.) can evaporated fat-free milk, 3 oz. 1/3 less-fat cream cheese, softened, and 1 Tbsp of vanilla extract into a blender.  Blend well.  Then pour on the sugar in the cake pan.

Place this in a water bath and into the oven at 350 for 1 hour.

My mom always writes notes on the recipes that she sends.  These are things she added, removed, or thinks is a better way to make the printed recipe.  I don't want to discredit the very talented chefs/cooks that come up with the recipes in the magazines, but they should consult my mother before printing.  I say this because I forgot to "cover with foil before baking" which my mother wrote 2 different places on the recipe.  So it turned out looking like this.

But after the 3 hours in the fridge I flipped it out onto a paper plate.  Paper was not a smart choice on my part.

It cracked, but it was delicious.  I have learned that desserts, when they don't come out pretty, are easier to eat.  You don't have to worry about cutting the perfect wedge, you can just take a hunk and go.  Or just eat right from the plate, this is frowned upon when you are not at home( like rolling your corn on the cob directly on the stick of butter). This will definitely be made again.  I think next time, I will pour into small muffin pans, and after cooled top with sugar and broil them.  Like mini brulees.