Light Mexican Custard

Name: Light Mexican Custard
Ingredients: 6 eggs; 2 ounces light cream cheese, softened; 13 cup Splenda brown sugar blend; 12 teaspoon ground cinnamon; 12 teaspoon dried ancho chile powder; 1 teaspoon pure vanilla extract; 1 pinch salt; 3 cups low-fat milk; 14 cup miniature semisweet chocolate chips

9 ingredients

10 steps

Ingredients

6 eggs
2 ounces light cream cheese, softened
13 cup Splenda brown sugar blend
12 teaspoon ground cinnamon
12 teaspoon dried ancho chile powder
1 teaspoon pure vanilla extract
1 pinch salt
3 cups low-fat milk
14 cup miniature semisweet chocolate chips

Directions

1

Preheat oven to 300F.
2

Beat together eggs & cream cheese until very well combined.
3

Add brown sugar through salt & beat until very well combined.
4

Add milk & combine thoroughly.
5

Pour into a 2 quart baking dish.
6

Sprinkle the top with the mini chocolate bits.
7

Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
8

Bake for 30 minutes.
9

It's ok if it's a little wobbly in the center.
10

Depending on your oven, it may take a few minutes more (5-10).