Baked Apple Custard Cups

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photo by:kraft

These simple-to-prepare warm-and-creamy dessert cups are a perfect ending to a special meal.

time

prep:

15 min

total:

40 min

servings

total:

2 servings, one custard cup each

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What You Need

NILLA Wafers

1/3

cup finely shredded apples

Tbsp. PLANTERS Pecan Pieces

Tbsp. PHILADELPHIA Cream Cheese, softened

Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. sugar

egg

1/4

cup milk

1/4

tsp. ground cinnamon

Tbsp. thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 325°F. Spray two 6-oz. custard cups with cooking spray. Place 1 wafer in each cup. Combine apples and pecans; spoon evenly over wafers in cups. Set aside.

BEAT cream cheese, sour cream and sugar in small bowl until well blended. Add egg, milk and cinnamon; mix well. Pour evenly over apple mixture in cups. Place cups on baking sheet.

BAKE 20 to 25 min. or until center of each dessert is set. Cool slightly. Top each dessert with a dollop of the whipped topping just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this warm dessert on a cold night.

Refreeze COOL WHIP

Once thawed, COOL WHIP can be returned to the freezer and re-frozen up to five times.

Apple Varieties

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

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lindak1945

posted:10/3/2006

This is a super dessert for the upcoming fall weather. I love custards, and this dish is an example of an excellent one. I used fat-free sour cream and cream cheese along with Splenda for the sugar; the result was excellent. It tasted rich and creamy; for the topping I used sugar-free Cool Whip. I felt like I was cheating on my diabetic diet, I will definitely make this again and again.