CREAMY MISSISSIPPI EGG CUSTARD
1/2 cup sugar, 1 (12 ounce) can evaporated milk, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon water, 1 (8 ounce) package cream cheese, softened, 1/ 4 teaspoon nutmeg, 1 egg, 5 egg yolks, 1 teaspoon vanilla extract.
In a skillet add the sugar and water. Stir with a wooden spoon over low heat until the sugar has the consistency of wet sand wit a caramel color. Pour the sugar into a 9-inch pie pan. Evenly spread the sugar over the bottom of the pan, set aside and allow to cool. Add the cream cheese to a bowl and mix with a hand mixer until it is smooth. Add the es and beat until fluffy. Add the remaining ingredients. Pour this egg mixture on top of the caramelized sugar. Put the pie pan into a larger pan. Pour 1/2 cup of water into the larger pan. Bake at 350 degrees for approximately 1-hour or until a knife inserted in the center of the custard comes out clean. Cool on a wire rack. Refrigerate until ready to serve.
Can you tell I am going through coconut egg custard pie withdrawals!