amaretto and cream cheese custard

Name: Amaretto and Cream Cheese Custard
Prep time: 10 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) evaporated milk (12 oz); 1 can(s) sweetened condensed milk (14 oz); 6 large eggs; 8 ounce(s) cream cheese; 2 tablespoon(s) amaretto; 1 tablespoon(s) vanilla extract; 1 cup(s) granulated sugar; 1/2 cup(s) crushed toasted almonds (topping after served); whipped cream, for serving

(12 ratings)

Amaretto and Cream Cheese Custard in ramekins.

review

Blue Ribbon Recipe by

Ilean Maite Benvenuti

@Chefhun

Philadelphia, PA

A really beautiful dessert and full of flavor.

Blue Ribbon Recipe

The flavor and presentation of these amaretto and cream cheese custard pots are equally lovable. The custard is smooth and creamy. It reminds us of a cheesecake. Amaretto and a touch of vanilla add wonderful flavor. On the bottom of the ramekin is a sugary and crunchy caramel. Make sure to pour a thin layer of caramel or it may stick. Top with whipped cream and a sprinkle of crushed almonds for a fancier dessert.

— The Test Kitchen @kitchencrew

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(12 ratings)

yield 6 serving(s)

prep time 10 Min

cook time 55 Min

method Bake

Ingredients For amaretto and cream cheese custard

1 can

evaporated milk (12 oz)
1 can

sweetened condensed milk (14 oz)
6 lg

eggs
8 oz

cream cheese
2 Tbsp

amaretto
1 Tbsp

vanilla extract
1 c

granulated sugar
1/2 c

crushed toasted almonds (topping after served)
whipped cream, for serving

How To Make amaretto and cream cheese custard

Test Kitchen Tips

The caramel can be loosened by putting the ramekin in about 1 inch of hot water after it's baked.

1
Preheat the oven to 375 degrees F. Prepare a deep pan (brownie or lasagna pan will work) with hot water for the bain-marie. Set aside. Beat together the evaporated milk, sweetened condensed milk, eggs, cream cheese, amaretto, and vanilla extract.

2
For the caramel, place granulated sugar in a saucepan over medium heat. Heat for about 10 minutes.
3
It will start melting and change color.
4
Place 6 ramekins in the bain-marie. Pour a thin layer of the caramel into the ramekins.
5
Pour the custard mix over the caramel.
6
Bake for 40 - 45 minutes until set.
7
Serve with the crushed almonds and whipped cream.
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