| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped caramelized onions; cooled, about 3 cups uncooked |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg whites |
| 12 |
oz |
Evaporated skim milk |
|
|
Cooking spray |
INSTRUCTIONS
1. Preheat oven to 325°F.
2. Combine all ingredients except cooking spray in a large bowl. Spoon
onion mixture into 6 (6-ounce) custard cups coated with cooking spray.
Place the custard cups in a 13 x 9-inch baking pan; add hot water to pan to
a depth of 1 inch. Bake at 325°F for 1 hour or until a knife inserted in
center comes out clean.
Yield: 6 servings.
Calories 120 (26% from fat); fat 3.4g (sat 0.8g, mono 1.5g, poly 0.4g);
protein 8.6g; carbohydrate 14.2g; fiber 1.6g; cholesterol 76mg; iron 0.6mg;
sodium 156mg; calcium 191mg.
WW-2 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Notes: These savory custards are ideal accompaniments to beef, lamb, or
game.
Recipe by: Cooking Light Magazine, April 1998
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 18,
1998
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