Comida Kraft
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Roasted Red Pepper Custard

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40 servings, 1 triangle each

What You Need

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Make It

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


Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Unmold Custard

Bake and refrigerate as directed. Run metal spatula or knife around edge of pan to loosen custard. Invert onto plate; shake lightly to loosen.


  • 40 servings, 1 triangle each

Nutritional Information

Serving Size 40 servings, 1 triangle each
Calories 60
% Daily Value
Total fat 3g
Saturated fat 2g
Cholesterol 35mg
Sodium 70mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 6g
Protein 2g
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 0 %DV

* 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.

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