Savory Corn Custard

Savory Corn Custard
William Meppem

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Serves 4
preparation
10
minutes
cooking
50
minutes

Ingredients

1
tablespoon
olive oil
1/4
pound
lean ham, chopped
1
jalapeno pepper, seeded and chopped
1/4
cup
diced sun-dried tomatoes
2
scallions, thinly sliced
1
cup
canned corn kernels (drained) or frozen corn kernels (thawed)
1/3
cup
grated Swiss cheese
2
large eggs
3/4
cup
heavy cream (or milk)
3/4
cup
milk
1/4
teaspoon
kosher salt

Directions

  1. Heat oven to 350° F.
  2. Lightly coat four 5-ounce custard cups with vegetable cooking spray. Place the cups in a 9-by-9-inch roasting pan.
  3. In a medium skillet, combine the oil, ham, jalapeño, tomatoes, and scallions. Sauté over medium heat until the vegetables are tender but not brown. Stir in the corn and divide among the custard cups. Top each with some of the cheese.
  4. In a medium bowl, whisk the eggs, then blend in the cream, milk, and salt. Pour over the vegetables in the cups.
  5. Place the roasting pan on the oven rack. Pour enough hot water into the pan to come halfway up the cups. Bake about 40 minutes or until a knife inserted in the center comes out clean.
Jane Kirby
March 2003

Nutritional Information

  • Per Serving
  • Calories 374
  • Calcium 178 mg
  • Carbohydrate 14 g
  • Cholesterol 196 mg
  • Fat 29 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 16 mg
  • Sat Fat 15 g
  • Sodium 784 mg
What does this mean? See Nutrition 101.

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