Fruity White Chocolate Baked Custards

Custard

• 1½ cups milk
• 250g PHILADELPHIA Original Spreadable Cream Cheese
• 125g CADBURY White Chocolate Melts
• 5 egg yolks
• 1/3 cup caster sugar
• 1 teaspoon vanilla

Syrup

• ½ cup caster sugar, extra
• 2 tablespoons water
• Juice of 1 lime
• Rind of 2 limes, cut into fine strips

Serving Suggestion

• 1 mango, finely sliced

1. COMBINE the milk and PHILLY in a saucepan and stir over a medium heat until smooth. Bring just to the boil then remove from the heat, add chocolate and stir until melted.
2. WHISK the egg yolks, sugar and vanilla in a bowl until well combined. Pour hot PHILLY mixture over egg yolk mixture, whisking until smooth.
3. POUR the mixture into 6 x ¾ cup capacity lightly greased ovenproof dishes. Cook in a water bath in a slow oven 150°C for 40-45 minutes or until just set. Chill for 4 hours or overnight.
4. COMBINE the extra sugar, water and lime juice in a saucepan and cook stirring continuously over a medium high heat until sugar has dissolved. Bring to the boil and cook for 3-5 minutes. Remove from heat and stir in lime rind. Cool.
5. TOP the custards with mango and drizzle with a little lime syrup. Serve immediately.

Tip: A slight wobble means your custards are ready to come out of the oven.