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Individual Corn Custards

Western.Chefs's picture
  Canned cream style corn 8 3⁄4 Ounce (1 Can)
  Half and half 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 3
  Paprika To Taste

1. Grease four 6-ounce custard cups; set aside.
2. In small bowl, combine corn, half-and-half, butter or margarine, salt, and pepper; cover bowl with large plate. Cook at medium (50% power) 6 minutes or until hot, stirring after 3 minutes.
3. In 4-cup glass measuring cup, beat eggs until blended. Beating eggs rapidly, gradually beat in hot corn mixture.
4. Pour corn mixture into prepared custard cups. Place custard cups on large plate; cover with waxed paper. Cook at medium low (30% power) 8 to 10 minutes, just until custards are set, rotating plate a half turn after 5 minutes. Let custards stand, still covered, 5 minutes. Sprinkle with paprika.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 740 Calories from Fat 435

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 25.5 g127.6%

Trans Fat 0 g

Cholesterol 733.9 mg244.6%

Sodium 1967.8 mg82%

Total Carbohydrates 55 g18.2%

Dietary Fiber 3.4 g13.5%

Sugars 9.6 g

Protein 29 g57.7%

Vitamin A 49.2% Vitamin C 22.9%

Calcium 28.3% Iron 22.6%

*Based on a 2000 Calorie diet


Individual Corn Custards Recipe