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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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:
1. Preheat oven to 300°F.
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. Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
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. 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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