Ingredients Jump to Instructions ↓

  1. 1C. sugar

  2. 1/4C. water

  3. 2 1/2C. milk

  4. 1 cinnamon stick

  5. 1 (14oz can) sweetened condensed milk

  6. 8 oz. cream cheese

  7. 5 large egg s

  8. 1 tsp. vanilla

Instructions Jump to Ingredients ↑

  1. Heat sugar and water until a deep amber. Pour into ramekins, swirling to coat the sides. Set aside. Preheat oven to 350 degrees. Bring milk and cinnamon to a simmer, remove and cover. Allow to steep for 5 minutes. Blend sweetened condensed milk, cream cheese, eggs, vanilla, and salt until completely smooth. Add hot milk, a small amount at a time to temper the egg mixture. If you try to add it all at once, you can get lumps of cooked egg. Yuck! Blend really well and smooth. Pour mixture into ramekins and place into roasting pan. fill roasting pan with water, approximately halfway up the ramekins. Cover ramekins loosely with foil. Bake 45-55 min. When checking for doneness, it should jiggle slightly, but be set in the center. Allow to rest for 15 min. Run a butter knife along inside of the ramekin, place small dessert plate on top and quickly flip over. Very carefully slide ramekin off. There should be a lovely amber sauce covering the top and spilling over the sides into a pool. Lovely.


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