Ilean Maite Benvenuti Recipe

Amaretto and Cream Cheese Custard

By Ilean Maite Benvenuti Chefhun


Rating:
Serves:
6 - 8
Prep Time:
Cook Time:
Method:
Bake
Comments:

Really beautiful dessert and full of flavor.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This custard's flavor and presentation are equally lovable! We used a 12oz can of evaporated milk and a 14oz can of condensed milk... turned out perfectly.

Ingredients

1 can(s)
evaporated milk 12 onz
1 can(s)
sweetened condensed milk 14 onz
6
eggs
8 oz
cream cheese
2 Tbsp
amaretto
1 Tbsp
vanilla extract
1/2 c
crushed toasted almonds (topping after served)
CARAMEL BOTTOM
1 c
sugar

Directions Step-By-Step

1
Preheat your oven 375F. Preprare a deep pan ( brownie or lasagna pan will work) with water for the (bain marie).Put a side.
2
Beat together all the ingredients (except the roasted almonds)until evenly mix. Put a side.
3
For the caramel place 1 cup of sugar on a sauce pan med heat. Until it start melting and change color. Pour the caramel on 6 individual ramekins cover all the bottom . Finally pour the custad mix. place the ramekins on the bain marie. Bake for 40 to 45 minutes until sets. Serve wth the crushed almond and whipped cream on top

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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59 Comments

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Erika Hollis ErikaAlice
Dec 30, 2012
Sweetie!! OMG!! This is amazing!!!! Thank You for sharing this recipe!
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Kellie Cole confetti12
May 23, 2012
Well I'm not sure what I did wrong. My 'caramel' is hard as a rock, there's a brownish liquid under my 'custard' and my custard has an odd texture. I had difficulty getting the cream cheese to mix in. My ingredients were fresh and not old or expired. I have no idea how I'm going to get this 'caramel' out of my glass bowl ramekins. It tastes fine. Any seasoned cooks care to give me pointers of what I did wrong? Thanks.
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Patti Petty PattiPetty
Apr 24, 2012
Lovely dessert! I do need to ask a question, please...my custard was great...under it was very tasty but very runny liquid...under that was hardened caramel that took several days in water to loosen enough to dig out. What did I do wrong???
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Penny Peeler ppeeler75
Apr 23, 2012
That's a good point, Barbara! Thanks!
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Barbara Anderson Postre
Apr 23, 2012
Penny....I do it in one baking dish and turn it out onto a serving dish. This is the best way for an unknown number of guests!!