Make this amazing Caramel Custard Recipe part of your dessert repertoire. This Caramel Custard Recipe is easy to follow, not to mention totally delicious!
What You Need
Original recipe yields 12 servings
1 cup sugar
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1/2 cup canned evaporated milk
1/2 cup milk
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. vanilla
1/4 tsp. ground cinnamon
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
Blend all remaining ingredients except eggs in blender until smooth. Add eggs; pulse until well blended. Pour through fine-mesh strainer over syrup in pan; cover. Place filled pan in larger pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
Bake 1 hour 15 min. or until knife inserted in center of custard comes out clean. Remove custard from water-filled pan; cool completely. Refrigerate 4 hours. Unmold onto plate just before serving.
How to Unmold the Caramel Custard
Run small knife around custard to loosen from side of pan To unmold, place a plate over cake pan, hold plate firmly and invert. Shake gently to allow custard to settle onto plate. Remove pan.
Prepare using PHILADELPHIA Neufchatel Cheese, low-fat sweetened condensed milk and low-fat evaporated milk.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.