| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
6 |
servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
c |
Whole milk |
| 3 |
tb |
Unsalted butter; melted |
| 1 |
pn |
Cayenne |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
c |
Fresh corn kernels; cut from the cob |
INSTRUCTIONS
Heat the oven to 350 degrees. Butter a 1 1/2-quart casserole dish. In
a large bowl using a whisk, beat the eggs. Add the milk, pouring in a
steady stream while whisking. Add the melted butter, cayenne, nutmeg,
parsley, thyme, salt, sugar and corn. Mix to combine. Pour the
mixture into the prepared dish. Place the casserole dish in a deep
roasting pan, and fill with boiling water until it reaches halfway up
the sides. Place in the oven and bake, until set, about for 35 to 40
minutes. Serve immediately, or let set for up to 30 minutes at room
temperature. Serves 6 to 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 203 Calories (kcal); 10g Total Fat; (43% calories from
fat); 6g Protein; 24g Carbohydrate; 89mg Cholesterol; 416mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
2 Fat; 1/2 Other Carbohydrates
Recipe by: Recipe from Jane Heller and Steve Gerrard
Converted by MM_Buster v2.0n.
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