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Corn Custard With Chives

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables	5	Servings

INGREDIENTS

3/4	c	Evaporated skimmed milk
2	T	Freeze-dried chives
1/2	t	Salt
1/8	t	Pepper
16	oz	Frozen whole-kernel corn
		thawed
15	oz	No-salt-added cream-style
		corn
2		Eggs
2		Egg whites
		Vegetable cooking spray

INSTRUCTIONS

Combine the first 8 ingredients in a bowl; stir well. Spoon into an
8-inch square baking dish coated with cooking spray.  Place dish in a
large shallow dish, and add hot water to larger dish  to a depth of 1
inch. Bake at 325 degrees for 1 hour and 15 minutes  or until a knife
inserted in center comes out clean. Remove custard  from water, and let
stand 15 minutes. Yield: 5 servings (serving  size: 1 cup).  Per
serving: 203 Calories; 3g Fat (11% calories from fat); 11g  Protein;
39g Carbohydrate; 74mg Cholesterol; 306mg Sodium  Recipe by: Cooking
Light, March 1995, page 166  Posted to MC-Recipe Digest V1 #401 by
igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 245 Calories From Fat: 52 Total Fat: 5.9g Cholesterol: 85.4mg Sodium: 548.7mg Potassium: 492.6mg Carbohydrates: 42.4g Fiber: 3.3g Sugar: 8.6g Protein: 10.4g