TROPICAL CHEESE CUSTARD

This unusual custard is very rich and should be served in small portions to be thoroughly enjoyed.

1 (8-ounce) package cream cheese
6 eggs
1 (13-ounce) can evaporated milk
1 (12-ounce) condensed milk
1 teaspoon vanilla extract
1 (8¼-ounce) can crushed pineapple
1 cup granulated sugar

  1. Allow cheese to soften at room temperature, then beat until fluffy.
  2. Add 1 egg at a time to cheese, beating well after each addition.
  3. Slowly pour in the evaporated milk, condensed milk and vanilla. Mix well.
  4. Stir in the pineapple.
  5. Caramelize the sugar in a non-stick skillet and quickly coat the bottom of a
  6. 1½ quart casserole or loaf pan. Allow to set.
  7. Pour egg-cheese mixture into casserole or loaf pan. Place in shallow pan of hot water and bake in preheated 325 degree F. oven, for approximately 1 hour.
  8. Test for doneness by inserting a cake tester in center of custard. When it comes out clean, the custard is done.
  9. The crust on this custard should be a rich golden color when ready to come out of the oven. Allow to cool. Refrigerate overnight.
  10. To Serve: Run a thin knife around edge of pan and shake gently. Invert onto a shallow serving platter. The caramel will drip down the sides of the custard to form a delicious sauce. Slice in wedges if using casserole or ½ inch slices if using a loaf pan.

Serves 4 to 6