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8 Serves
85 Mins
32 g
42 g
15 g
Preheat your oven to 175°C and prepare a water bath by placing a large baking dish inside the oven.
Ingredients, vitamins, and health benefits
Sugar
Cream Cheese
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
215 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
601 mg / 4,700 mgSodium
561 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
0 g / 28 gSugar
38 g / 50 gSaturated Fat
9 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a saucepan, melt the sugar over medium heat until it turns into a golden-brown caramel, then carefully pour it into the bottom of your mold.
In a blender, combine the cream cheese, eggs, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is completely smooth.
Pour the custard mixture over the hardened caramel in the mold and cover with aluminum foil.
Place the mold into the preheated water bath and bake for 60 minutes, or until the center is set but still slightly jiggly.
Egg
Sweetened Condensed Milk
Evaporated Milk
Vanilla Extract
Vitamin A
110 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
215 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
601 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
38 g / 50 gSaturated Fat
9 g / 20 gCholesterol
48 mg / 300 mgCaffeine
0 mgNet Carbs
10
g44
g15
g
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgAlcohol
0 g