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Ingredients
  • note: Please Note: I used four 5.5 ounce ramekins, and had a little custard mixture leftover, so you can probably get 5 out of this recipe if you use a slightly smaller ramekin, or fill them with less batter.
  • subheading: For the ramekins:
  • 1 teaspoon melted butter or vegetable oil to grease ramekins
  • ½ cup plus 2 tablespoons white sugar, caramelized to an amber color over medium heat
  • subheading: For the custard:
  • ½ cup room temp cream cheese
  • 2 tablespoons finely grated parmesan
  • 3 large eggs, beaten
  • ¾ teaspoon vanilla
  • pinch of salt
  • ½ cup white sugar
  • 1 cup plus 2 tablespoons milk
  • subheading: For the crumb crust:
  • ½ cup graham cracker crumbs
  • 3 tablespoons melted butter
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