Maple Blueberry Custards


Step 1

Lightly coat 6, 4 oz ramekins with nonstick cooking spray. Pour 1 tsp maple syrup in each.

Step 2

In a blender, purée Chobani, condensed milk, cream cheese and egg. Divide among ramekins.

Step 3

Place ramekins in a 9x13-in baking dish and add hot water to rise halfway up sides of ramekins. Bake at 350°F for 25-30 min or until custards are set and barely jiggle when tapped.

Step 4

Cool 20 min, then remove from water bath and cool completely. Chill before unmolding and serving.