Comida Kraft
Recipe Box

Baked Apple Custard Cups

Baked Apple Custard Cups is rated 3.3636363636363638 out of 5 by 11.
Prep Time
15
min.
Total Time
40
min.
Servings

2 servings, one custard cup each

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

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

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

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.

Refreeze COOL WHIP

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

Servings

  • 2 servings, one custard cup each

Nutritional Information

Serving Size 2 servings, one custard cup each
AMOUNT PER SERVING
Calories 210
Total fat 14g
Saturated fat 6g
Cholesterol 130mg
Sodium 125mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 13g
Protein 6g
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This is a super dessert for the upcoming fall weather. 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.
Date published: 2006-10-04
Rated 1 out of 5 by from This custard was not good in any way...tasted bad, looked bad.....would never make again. This custard was not good in any way...tasted bad, looked bad.....would never make again. It seemed there is not enough milk in the recipe. The only redeeming quality....not too many calories.
Date published: 2006-10-05
Rated 4 out of 5 by from I liked it. I liked it. Needed a little more sugar for my taste and I had to bake it almost 40 minutes. I used a sugar cookie in the bottom of the cup. Yummy good for a cold night.
Date published: 2008-11-09
Rated 1 out of 5 by from My hubby and my son both hated this recipe so I will not be using it again. My hubby and my son both hated this recipe so I will not be using it again. They both said it was no sour tasting.
Date published: 2009-04-28
Rated 4 out of 5 by from Used lo fat and sugar free substitution where possible and was a great little dessert. Used lo fat and sugar free substitution where possible and was a great little dessert. Will definitely make again.
Date published: 2006-12-28
Rated 4 out of 5 by from I made this with lite cream cheese, sour cream and whipped topping, and it was still outstanding! I made this with lite cream cheese, sour cream and whipped topping, and it was still outstanding!! Very tasty.
Date published: 2006-10-04
Rated 3 out of 5 by from Quick, easy and tasty. Quick, easy and tasty. I substituted Splenda for the sugar for my diabetic parents and the taste pleased all.
Date published: 2006-10-11
Rated 4 out of 5 by from My husband is on a low carb diet so I used cream instead of milk and it was very good! My husband is on a low carb diet so I used cream instead of milk and it was very good!
Date published: 2006-10-27
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