| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- Butter
- 5 cups water
- 1/2 cup Smucker’s® Butterscotch Spoonable Ice Cream Topping
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 6 large eggs
- 2 cups milk
- Ground nutmeg
Instructions
- HEAT oven to 350 degrees F. Butter eight individual 6-ounce custard cups. Line a large baking or roasting pan with a doubled paper towel. Set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup.
- BEAT together cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Divide egg mixture evenly into 8 custard cups. Place cups in prepared pan. Pour boiling water carefully into the larger pan, to a level halfway up the sides of the custard cups.
- BAKE 35 to 40 minutes or until a paring knife inserted halfway between pan and center of filling comes out clean. Do not overcook. Remove cups from hot water bath and cool on rack for 1 hour or until room temperature. With a sharp thin knife, loosen edge of custard. Invert cups onto individual serving plates. Let stand a few seconds. Remove cup and spoon remaining topping in the bottom of the cup over custard. Sprinkle with nutmeg.
- VARIATION
- CREME CARAMEL: Replace Buttersctoch topping with Smucker’s Hot Caramel Topping and omit the nutmeg.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 284 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 189 mg |
| Sodium | 196 mg |
Reviews
Perfect but add cinnamon