Zutaten für Rich Mexican Custard
- 4 large eggs
- 8 ounces (225g) cream cheese, softened
- Dark Brown Sugar
- Ground Cinnamon
- Dried Ancho Chile Powder
- Pure Vanilla Extract
- Salt
- Whole Milk
- Chocolate Chips
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Zubereitung von Rich Mexican Custard
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the cream cheese until smooth and creamy.
- Add the sugar and whisk until combined.
- Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract, Mexican chocolate powder, cinnamon, and cayenne pepper. Whisk until smooth.
- Gently fold in the mini chocolate chips.
- Divide the custard mixture evenly among ramekins or oven-safe dishes.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake for 45 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath.
- Once cooled, cover and refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
51g
Carbs
11g
