1 c. sugar
1 (13 oz.) can evaporated milk, undiluted
2 (8 oz. each) pkgs. Philadelphia cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla extract
1 (13 oz.) can evaporated milk, undiluted
2 (8 oz. each) pkgs. Philadelphia cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla extract
Preheat oven to 350 degrees. Caramelize a round 8 x 3 inch aluminum pan, without tube, by slowly melting 1 cup sugar in a pot to a light golden color and pouring the caramel into the pan, then swirl the pan to coat bottom and sides with caramel. Set on wire rack.
Blend all other ingredients in an electric blender. Pour mixture into the caramelized pan. Set pan in a large shallow baking pan container about 1 inch of hot water and bake about 1 hour, or until set and golden. Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn custard onto a platter.
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