Roasted Red Pepper Custard Recipe

Name: Roasted Red Pepper Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 2 Tbsp. water; 1/4 tsp. ground red pepper (cayenne); 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 can (12 oz.) evaporated milk; 1 cup roasted red peppers; 5 eggs; 2 cloves garlic; 2 tsp. chopped fresh thyme; 1/4 tsp. salt

Servings: persons

1
Preheat oven to 350F.
2
Place sugar, water and ground red pepper in small heavy saucepan.
3
Cook on medium heat until sugar is melted and deep golden brown in color, stirring constantly.
4
Immediately pour into 9-inch square baking pan; tilt to evenly coat bottom of pan with syrup.
5
Set aside.
6
Place cream cheese and evaporated milk in blender container; cover.
7
Blend until smooth.
8
Add roasted red peppers, eggs, garlic, thyme and salt; cover.
9
Blend until smooth.
10
Pour over syrup in pan.
11
Place pan in larger baking pan in oven.
12
Add enough water to larger pan to come halfway up outside of 9-inch square pan.
13
Bake 1 hour or until knife inserted near center comes out clean.
14
Carefully remove from water bath.
15
Refrigerate 2 hours or until ready to serve.
16
Invert custard onto serving platter just before serving.
17
Cut into 20 squares; cut each square diagonally in half to form 2 triangles.
18
Place 1 triangle on each serving plate.
19
Top evenly with any remaining syrup from bottom of pan.
20
Serve with RITZ Crackers, if desired.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 2 Tbsp. water, 1/4 tsp. ground red pepper (cayenne), 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Roasted Red Pepper Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Red Pepper Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions