| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 8 |
oz |
Cream cheese — softened |
| 5 |
|
Eggs |
| 14 |
oz |
Sweetened condensed milk |
| 12 |
oz |
Evaporated milk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
In a heavy saucepan over med-low heat, cook and stir sugar until melted and
golden, about 15 min. Quickly pour into an ungreased 2-qt. round baking or
souffle dish, tilting to coat the bottom; let stand for 10 min. In a mixing
bowl, beat the cream cheese until smooth. Beat in eggs, one at a time,
until thoroughly combined. Add remaining ingredients; mix well. Pour over
caramelized sugar. Place the dish in a larger baking pan. Pour boiling
water into larger pan to a depth of 1". Bake at 350F for 50-60 min. or ntil
center is just set (mixture will jiggle). Remove dish from larger pan to a
wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife
around edges and invert onto a large rimmed serving platter. Cut into
wedges or spoon onto dessert plates; spoon sauce over each serving.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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