Roasted Red Pepper Custard

• 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 peppers
• 5 eggs
• 2 cloves garlic
• 2 tsp. chopped fresh thyme
• 1/4 tsp. salt

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 baking 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 peppers, eggs, garlic, thyme and salt; cover.
9. Blend until smooth.
10. Pour over syrup in pan.
11. Place pan in larger baking pan in oven.
12. Add enough water to larger pan to come halfway up outside of 9-inch square pan.
13. Bake 1 hour or until knife inserted near center comes out clean.
14. Carefully remove from water bath.
15. Refrigerate 2 hours or until ready to serve.
16. Invert custard onto serving platter just before serving.
17. Cut into 20 squares; cut each square diagonally in half to form 2 triangles.
18. Place 1 triangle on each serving plate.
19. Top evenly with any remaining syrup from bottom of pan.
20. Serve with RITZ Crackers, if desired.

sugar, water, ground red pepper, philadelphia cream cheese, milk, red peppers, eggs, garlic, thyme, salt

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-custard-73999.aspx (may not work)