Doris Guardiola Soto Engl 350 March 23, 2011

Splenda Cheese Custard

Ingredients

Caramel Custard

1/2 cup of Splenda Brown Sugar* 1 can of evaporated milk

2 tablespoon of water 5 eggs

1 cup of Splenda granulated*

1 Pkg of Cream Cheese

¼ teaspoon of vanilla

A pinch of salt

Caramel procedure
In a saucepan bring the splenda brown sugar and the water. (Don’t tried with the splenda
granulated sugar) Boil in medium-low heat stir sugar and water until melted and turn
brown. Then carefully pour into the pan and cover all sides with the caramel

Custard procedure
Put the rest of the ingredients in the blender and mixed well. Pour the mix in the
caramelized pan. Cover the pan with aluminum foil. Fill a large pot approximately 3/4 full
with water and bring to a simmer on the stove. (When fill the pot make sure the water
does not pas the mold). Place the pan over the simmering water and cook for 45 to 60
minutes. To know if the custard is well done take a fork and pinch in the middle of the pan
if come clean is ready. Remove from the boiling water and allow cooling for at least 30
minutes. Loosen the custard from the pie plate by running a knife around the edges;
invert onto a serving plate.

Refrigerate 2 hours before serve.

*For make a regular cheese custard substitute the ½ splenda brown sugar for 1 cup of
regular sugar and the 1 cup of splenda granulated for I can of condensed milk.