Cooking Time: 30-40 minutes
- 1 1/2 cup evaporated milk
- 1 1/2 cup sweet condensed milk
- 3 whole eggs
- 6 onz of cream cheese (softened)
- 1 tablespoon vanilla extract
- Carmel Sauce (see recipe below)
METHOD / DIRECTIONS:
Heat oven to 350 degrees.
Slightly beat the eggs with the vanilla and blend with the rest of the ingredients. Pour into an 8" - 9" round baking pan (or oven proof dish) that has been prepared with caramel sauce.
Place baking pan with custard into another larger shallow pan with water; covering about up to 2" of the bottom of the custard pan.
Bake for about 35-40 minutes or when inserted in the center with a knife, it should come out clean. Refrigerate for at least 6 hours before turning upside down on a large deep platter (better if left refrigerated overnight).