I substituted the heavy cream for half and half, the milk for skim milk and the condensed milk for light condensed milk after trying the original recipe once. I found that it largely tasted the same for less calories. If you go further though it affects the texture.
I used a mixer instead of a blender and it worked perfectly. I beat the eggs on high for 2 or 3 minutes so they don't end up in clumps. I also mixed the rest in and continued to mix on medium until I was ready to pour it so the ingredients don't settle.
I found the easiest way for me to get the sugar right was to not pick it up before pouring it into the dish. If you pick it up before you are ready to pour if thickens and you can't get it to evenly spread. Just leave it on the stove and shake it once in a while to spread the sugar out. Once the edges are melted and the inside starts to brown then shake vigorously to stir the rest until it melts and then set back on the stove for 20 or 30 seconds to get it nice and hot before pouring.
I found it takes about 90 minutes to cook or the center will not set. The instance where I cooked it for 50 minutes the center did not set even after 2 hours in the fridge. I was however able to cook that one again for a full 90 minutes (it was cold) and it set fine the second time and tasted fine.
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I substituted the heavy cream for half and half, the milk for skim milk and the condensed milk...