Caramel Cream Cheese Custard

.

Ingredients:

  • 1/2 cup sugar
  • 2 tablespoons water
  • 8 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 8 large eggs
  • 1 14-ounce can nonfat or low-fat sweetened condensed milk
  • 1 12-ounce can nonfat or low-fat evaporated milk
  • 2 teaspoons vanilla extract

Directions:

Preheat oven to 350°F.
Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

12 servings

247 calories per serving

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

Ingredients:

  • 1 stick unsalted butter, room temperature, plus more for greasing pans
  • 1 cup firmly packed dark-brown sugar
  • 
1/3 cup granulated sugar
  • 
2 cups cake flour
  • 
2 teaspoons baking powder
  • 
1 teaspoon baking soda
  • 
1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 
1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 
1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

Frosting
:

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup

 

Directions:
Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
For the frosting:
In a stand mixer beat all the ingredients on medium until fluffy.

Yield: 17 to 18 cupcakes

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