Banana-Caramel Custard

• 1/2 cup sugar
• 2 egg yolks
• 1 large egg
• 1 (14-oz.) can fat-free sweetened condensed milk
• 1 (12-oz.) can evaporated fat-free milk
• 3 ounces 1/3-less-fat cream cheese, softened
• 1 medium-size ripe banana
• 1 tablespoon vanilla extract

1. Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
2. Process egg yolks and next 6 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.
3. Place cake pan in a broiler pan. Add hot water (150u0b0) to pan to a depth of 2/3 inch.
4. Bake at 350u0b0 for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
5. Run a knife around edge of pan to loosen; invert onto a serving plate.
6. Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.
7. Note: Nutritional analysis is per slice.

sugar, egg yolks, egg, condensed milk, milk, cream cheese, banana, vanilla

Taken from www.myrecipes.com/recipe/banana-caramel-custard (may not work)