INGREDIENTS:

½ cup granulated sugar
½ cup boiling water
3 Tbsp. Tennessee Gourmet® Scotch Bonnet Pepper Jelly (your choice of flavor), liquefied
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
5 eggs, room temperature
1(12-ounce) can evaporated milk

DIRECTIONS:

Position rack in center of oven and preheat to 350 degrees F.

Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Place the sugar in a medium-size heavy skillet (not cast iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Quickly pour equal portions of syrup into prepared cups.

Place 3 tablespoons Scotch Bonnet Pepper Jelly into a microwave proof dish and microwave for approximately 1½ minutes or until it completely liquefies.

In a blender, combine condensed milk, cream cheese, eggs, and jelly. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.

Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 35 minutes (custards will firm up as they cool). Let cups cool for 30-60 minutes on counter. Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours.

Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Serve cold.

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