Prep Time 20 min
Cook Time 40 Min
Servings 8
Difficulty N/A

Ingredients

Directions

  • Step 1

    HEAT oven to 350°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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 5

    CREME CARAMEL: Replace Buttersctoch topping with Smucker's® Hot Caramel Topping and omit the nutmeg.

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