Prep 15 mins
Cook 30 mins
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.
- 6 eggs
- 56.69 g light cream cheese, softened
- 78.07 ml Splenda brown sugar blend
- 2.46 ml ground cinnamon
- 2.46 ml dried ancho chile powder
- 4.92 ml pure vanilla extract
- 0.25 ml salt
- 709.77 ml low-fat milk
- 59.14 ml miniature semisweet chocolate chips
- 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).
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.