- 4
Ingredients
- 1 cup milk
- 2 bars (100 g each) Toblerone Swiss Milk Chocolate, broken into triangles
- 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 5 egg yolks
- 1/4 cup sugar
Preparation
Step 1
HEAT oven to 300°F.
MICROWAVE milk in large microwaveable bowl on MEDIUM 3 min. or until boiling. Carefully remove bowl from microwave. Add chocolate and cream cheese spread; beat with whisk until well blended. Add egg yolks; mix well.
POUR into 4 (1/2-cup) ramekins; place in shallow baking dish. Add enough water to baking dish to come halfway up sides of ramekins.
BAKE 45 to 50 min. or just until centres are set. Cool completely. Refrigerate 8 hours.
HEAT broiler just before serving. Sprinkle custards with sugar; broil 2 min. or until sugar is browned and melted.
Note
Baked custards can be refrigerated up to 24 hours before topping with sugar and broiling as directed.
Serving Size = 1 ramekin (125 mL)
Nutritional Information
Calories 490
Total fat 29 g
Saturated fat 15 g
Cholesterol 295 mg
Sodium 220 mg
Carbohydrate 48 g
Dietary fibre 1 g
Sugars 46 g
Protein 11 g
Vitamin A 25 %DV