Creamy, cool and delicately scented with vanilla and lemon this is a delightful custard dessert. A little whipped cream and some fresh berries make it complete.
2 cups sugar
5-6 drops fresh lemon juice
28 oz. sweetened condensed milk
6 whole eggs
12 oz. half and half
1 tsp. of pure vanilla extract
16 oz. cream cheese
Whipped cream and strawberries for garnish (optional)
1. In a saucepan over low heat, cook sugar and lemon juice until it turns amber brown. Do not let it burn. Pour into molds, covering the bottoms.
2. In a blender, combine milk, eggs, half and half, vanilla and cream cheese until smooth. Refrigerate for 10 min. Remove foam that forms on top, and pour mixture into 8-oz. molds.
3. Place molds into a hot water bath and bake at 275° F. for 45 min. until firm. Refrigerate at least 2 hr. until very firm.
4. Unmold onto a dessert plate, garnish with whipped cream and berries, if desired.