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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This was a specialty of my late Aunt Carol. It is more like a cheesecake than a custard, and uses less eggs than other recipes. Ingredients:
1/2 cup sugar |
1 (14 ounce) can sweetened condensed milk |
1 (12 ounce) can evaporated milk |
8 ounces cream cheese, softened |
3 eggs |
1 teaspoon vanilla |
toasted almond |
Directions:
1. Melt the sugar in a heavy saucepan until it turns golden.
2. Quickly pour melted sugar into 9-inch glass cake pan.
3. Put remaining ingredients (except almonds) in blender and blend until smooth. Pour over sugar in cake pan.
4. Bake at 350 for 55-60 minutes in a water bath (place the cake pan inside a larger pan and add water halfway up the side of the cake pan).
5. Store in refrigerator until completely cool.
6. When ready to serve, carefully flip cake over onto serving plate and top with toasted sliced almonds.
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