Serve these warm right from the oven, or bake them the day before and chill them overnight. (Let stand at room temperature for 30 minutes before serving). You can also assemble them the day before and chill overnight. The next morning, prepare the water bath and add 10 minutes to the baking time.
• 6 large baking apples, unpeeled
• 8 oz. cream cheese
• ½ c. sugar
• 1 egg
• 1 tsp. vanilla
Soften cream cheese and beat in sugar, egg and vanilla with electric mixer.
Core apples and cut into bite-sized pieces. Fold into cream cheese mixture.
Spray individual 5 oz. ramekins with cooking spray. Fill with apple mixture. Do not overfill. Dust with cinnamon and grated nutmeg.
Place ramekins in large baking pan. Fill pan with hot water to about halfway up the sides of the ramekins. Make sure ramekins are not touching each other. Bake at 350o for 35 minutes.