Caramel Custard

1/2 cup sugar
2 egg yolks
1 large egg
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
3oz. cream cheese, softened
1 tbsp. vanilla extract

Cook sugar in an 8” round cake pan over medium heat, shaking pan occasionally,
5 minutes or until sugar melts and turns light golden brown.
Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

Process egg yolks and next 5 ingredients in a blender until smooth. Pour
mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

Bake at 350° for 1 hour or until a knife inserted in center of custard comes
out clean. Remove cake pan from water bath; cool completely on a wire rack.
Cover and chill at least 3 hours.

Run a knife around edge of pan to loosen; invert onto a serving plate.

Banana-Caramel Custard: Prepare custard recipe as directed, adding 1 medium-size
ripe banana to egg yolk mixture in blender.

Makes 10 servings