Caramel Custard

Ingredients

• 1 large eggs 
• 2  egg yolks 
• 12 oz evaporated milk fat-free canned
• 0.5 cup sugar 
• 14 oz condensed milk fat-free sweetened canned
• 1 tablespoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• blender
• cake form
• aluminum foil
• broiler pan

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.
2. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
3. Process egg yolks and next 5 ingredients in a blender until smooth.
4. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
5. Place cake pan in a broiler pan.
6. Add hot water (15
7. to pan to a depth of 2/3 inch.
8. Bake at 350 for 1 hour or until a knife inserted in center of custard comes out clean.
9. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
10. Run a knife around edge of pan to loosen; invert onto a serving plate.
11. 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.
12. Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size ripe banana to egg yolk mixture in blender.
13. 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