Roasted Red Pepper Custard
Ingredients
Instructions
- Preheat oven to 350F.
- 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.
Nutrition & Diet Analysis (per serving)
354
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).