- Calcium 178mg
- Calories 374
- Carbohydrate 14g
- Cholesterol 196mg
- Fat 29g
- Fiber 2g
- Iron 2mg
- Protein 16mg
- Sat fat 15g
- Sodium 784mg
Savory Corn Custard
William Meppem
How to Make It
Step 1
Heat oven to 350° F.
Step 2
Lightly coat four 5-ounce custard cups with vegetable cooking spray. Place the cups in a 9-by-9-inch roasting pan.
Step 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.
Step 4
In a medium bowl, whisk the eggs, then blend in the cream, milk, and salt. Pour over the vegetables in the cups.
Step 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.
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berkleigh
2010-08-03T19:30:34-04:00
This was very tasty, but i had to bake it for an additional 20 minutes and there was still a lot of water in the bottom. Maybe some of it came from the fresh corn kernels I used instead of canned, but it doesn't seem likely.
