Crème Caramel with Cream Cheese

Ingredients

• 1 can sweetened condensed milk
• The same volume of regular milk as the condensed milk (use the condensed milk can to measure)
• 5 eggs
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 226 g (8 oz) package Philadelphia cream cheese
• For the caramel:
• 1 cup sugar
• A small coffee cup of water
• For more crème caramel desserts see: Crème Caramel Cake

Method

1. Start with the caramel: put the sugar and water in a pan over the heat and stir until you get a golden caramel.
2. Pour the caramel into the mold you will use.
3. Make the custard: mix all remaining ingredients and beat with an electric mixer.
4. Strain the mixture through a fine sieve to remove any air bubbles.
5. Pour the mixture into the caramel‑lined mold and cover tightly with aluminum foil.
6. Place the mold in a roasting pan filled with water (water bath) and bake on the middle rack at 180°C (356°F) for 1 hour.
   Timers: 60 min
7. Let the crème caramel cool to room temperature, then chill in the refrigerator before serving.
8. Invert the crème caramel onto a wide plate and serve.