Mini PHILLY Creme Brulee

• Creme Brulee
• 1-1/2 qt. heavy cream
• 2 cups sugar, divided
• 2 cups Philadelphia Light Brick Cream Cheese Spread, cubed
• 24 each egg yolks
• 4 tsp. vanilla
• Topping
• 2/3 cup sugar

1. Creme Brulee: Cook cream, 1 cup (250 mL) sugar (or 1/2 cup 125 mL sugar for trial recipe) and cream cheese spread in saucepan on medium heat until cream cheese is completely melted and sauce is smooth, stirring constantly with whisk.
2. Bring to boil, stirring constantly.
3. Remove from heat.
4. Whisk remaining 1 cup (250 mL) sugar (or remaining 1/2 cup 125 mL sugar for trial recipe) and egg yolks until well blended.
5. Slowly add cream mixture, whisking constantly until well blended.
6. Strain mixture through fine-mesh strainer to remove any lumps.
7. Stir in vanilla.
8. Pour 3 oz.
9. (85 g) egg mixture into each of 30 (4-oz 115-g) ramekins (or into each of 15 ramekins for trial recipe).
10. Place ramekins in hotel pan, then place hotel pan on oven rack.
11. Add enough warm water to hotel pan to come halfway up sides of ramekins.
12. Bake in 350 degrees F standard oven 18 to 22 min.
13. or until centres of custards are set.
14. Remove ramekins from hot water bath; cool.
15. Refrigerate overnight.
16. Topping: Sprinkle 1 tsp.
17. (5 mL) sugar over each dessert just before serving; shake ramekin to evenly coat top of dessert.
18. Use blow torch to melt the sugar until it bubbles and turns golden brown.

creme brulee, heavy cream, sugar, cream cheese, egg yolks, vanilla, topping, sugar

Taken from www.kraftrecipes.com/recipes/mini-philly-creme-brulee-129906.aspx (may not work)