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 pepper; 5 eggs; 2 cloves garlic; 2 tsp. fresh thyme leaves; 1/4 tsp. salt; RITZ Crackers

Servings: persons

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 pepper
5 eggs
2 cloves garlic
2 tsp. fresh thyme leaves
1/4 tsp. salt
RITZ Crackers

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 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 pepper, eggs, garlic, thyme and salt; cover.
9
Blend until smooth.
10
Pour over syrup in pan.
11
Place pan in larger shallow baking pan in oven.
12
Add enough water to shallow pan to come halfway up outside of cake pan.
13
Bake 1 hour or until knife inserted near center comes out clean.
14
Remove from water bath.
15
Refrigerate 2 hours.
16
Invert pan onto serving platter just before serving.
17
Cut into 20 squares; cut each square diagonally to form a triangle.
18
Spoon any remaining sauce on top of custard.
19
Serve each triangle with RITZ Crackers.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 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.

Roasted Red Pepper Custard

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