Light Mexican Custard
photo by Bonnie G #2
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 dish
- Serves:
- 4-6
ingredients
- 6 eggs
- 2 ounces light cream cheese, softened
- 1⁄3 cup Splenda brown sugar blend
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon dried ancho chile powder
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 3 cups low-fat milk
- 1⁄4 cup miniature semisweet chocolate chips
directions
- Preheat oven to 300°F.
- Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
- Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
- Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
- Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10).
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Reviews
-
This is a delicious custard and we loved the subtle bite of the ancho chili powder. The chili powder is what really drew me to this recipe as it is my all-time favorite -- it's big on flavor and just a tiny bit of heat. I did not add the chocolate : ( as DH isn't a chocolate fan, but with the vanilla and cinnamon, the custard was delicious on it's own. I didn't see where the water should have been hot or boiling, but it will really speed up the cooking time. I made the mistake of using room temperature water and it took much longer -- toward the end I increased the oven temp to 325 degrees which I maybe should have done in the beginning. The end result was perfect and we had a wonderful dessert this evening. Made for PRMR, January, 2014.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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