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    You are in: Home / Recipes / Light Mexican Custard Recipe
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    Light Mexican Custard

    Light Mexican Custard. Photo by Bonnie G #2

    1/1 Photo of Light Mexican Custard

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Bonnie G #2's Note:

    Posted for ZWT8. I love custards of any kind and this one sounds good with the chili powder - not to mention lighter with the sugar substitutes. Now just need to try it out. 11-27-2012: Finally got around to making this and it's pretty easy and we enjoyed the taste - however; to get it to set I did have to cook it longer than the time listed, almost double but that might have been my oven that I'm having trouble with right now. But the end result was so worth it to us.

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    Ingredients:

    Serves: 4-6

    Yield:

    dish

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
    3. 3
      Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
    4. 4
      Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
    5. 5
      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).

    Ratings & Reviews:

    • on January 30, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Light Mexican Custard

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.7
     
    Calories from Fat 138
    41%
    Total Fat 15.4 g
    23%
    Saturated Fat 7.2 g
    36%
    Cholesterol 298.6 mg
    99%
    Sodium 281.8 mg
    11%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 23.6 g
    94%
    Protein 17.4 g
    34%

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