Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, baked cream cheese custard with apricot sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined.
Baked Cream Cheese Custard with Apricot Sauce is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Baked Cream Cheese Custard with Apricot Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have baked cream cheese custard with apricot sauce using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Cream Cheese Custard with Apricot Sauce:
- Prepare 125 g Cream Cheese *softened
- Make ready 1/3 cup Sugar
- Get 2 Eggs *room temperature preffered
- Prepare 1 Egg Yolk
- Make ready 1-2 Tablespoons Lemon Juice
- Prepare 1 cup Milk
- Get 1/2 cup Cream *OR Milk, that means 1 & 1/2 cups Milk
- Prepare Apricot Sauce *Find my recipe at https://cookpad.com/uk/recipes/8157114-apricot-sauce
MORE+ LESS Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. I love a Good Buttery Crust. This recipe has all of that going for it.
Instructions to make Baked Cream Cheese Custard with Apricot Sauce:
- Preheat the oven to 160℃.
- In a bowl, mix softened Cream Cheese and Sugar using a whisk until smooth. Add Eggs, one at a time, and whisk well. Add Lemon Juice and mix, then add Cream & Milk and combine well.
- Place 4 ramekins or serving cups on the roasting pan. Pour the mixture into the ramekins, then pour boiling water to the pan about 1cm deep.
- Bake for 40 to 50 minutes or until just set. Allow to cool completely.
- Serve with Apricot Sauce.
It is a very satisfying custard dessert; that has all the appeal of a cheesecake, but is much lighter. Fresh Fruit or a Dessert Sauce will only make it better.and the good news about the crust. This French sweet custard-like sauce has never been easier! My Foolproof Creme Anglaise (Classic Vanilla Custard) really is just that: foolproof. This recipe and video not only includes all the tricks to making the perfect creme anglaise, but I share a chef's tricks on how to salvage this.
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