Baked Cream Cheese Custard with Apricot Sauce

Preheat the oven to 160℃.

In a bowl, mix softened Cream Cheese and Sugar using a whisk until smooth. Add Eggs, one at a time, and whisk well. Add Lemon Juice and mix, then add Cream & Milk and combine well.

Place 4 ramekins or serving cups on the roasting pan. Pour the mixture into the ramekins, then pour boiling water to the pan about 1cm deep.

Bake for 40 to 50 minutes or until just set. Allow to cool completely.

Serve with Apricot Sauce.