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Ingredients

How to make it

  • 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.)
  • Process egg yolks and next 6 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
  • Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.
  • 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.
  • Run a knife around edge of pan to loosen; invert onto a serving plate.
  • 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.
  • Nut

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    5 points - this says it all!
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    " It was excellent "
    turtle66 ate it and said...
    This sounds YUMMY...
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    " It was excellent "
    bamma ate it and said...
    Sounds good fluffy.
    Was this review helpful? Yes Flag

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