Light Mexican Custard

• 6 eggs
• 2 ounces light cream cheese, softened
• 13 cup Splenda brown sugar blend
• 12 teaspoon ground cinnamon
• 12 teaspoon dried ancho chile powder
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 3 cups low-fat milk
• 14 cup miniature semisweet chocolate chips

1. Preheat oven to 300F.
2. Beat together eggs & cream cheese until very well combined.
3. Add brown sugar through salt & beat until very well combined.
4. Add milk & combine thoroughly.
5. Pour into a 2 quart baking dish.
6. Sprinkle the top with the mini chocolate bits.
7. Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
8. Bake for 30 minutes.
9. It's ok if it's a little wobbly in the center.
10. Depending on your oven, it may take a few minutes more (5-10).

eggs, cream cheese, brown sugar, ground cinnamon, chile powder, vanilla, salt, lowfat milk, chocolate chips

Taken from www.food.com/recipe/light-mexican-custard-487860 (may not work)