Cranberry and Cream Cheese Custard
A festive baked custard dessert sure to please.
3/4 cup granulated sugar
1/2 cup water
1 (8.5-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 (8-ounce) package cream cheese
5 large eggs
1 teaspoon vanilla extract
- Combine sugar and water in medium saucepan. Cook over low heat, stirring constantly, for 3 to 4 minutes or until dissolved. Increase heat to medium-high; boil, without stirring, for 3 to 4 minutes or until caramel colored. Quickly pour over bottom and 1/2-inch up sides of 12 (6-ounce) custard cups. Spoon 1 tablespoon chutney over syrup.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla extract in blender; cover. Blend until smooth. Pour mixture into prepared custard cups. Arrange cups in one or two large baking pans; fill pans with hot water to 1-inch depth.
- Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire rack for 20 minutes. Remove custard cups from baking pans; refrigerate for several hours or overnight. To serve, run knife around sides of cups; gently shake to loosen. Invert onto serving dishes.
Makes 12 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.