[Update my dinner status], I'm making this tonight.
Servings: 5 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 c Evaporated skimmed milk
- 2 tb Freeze-dried chives
- 1/2 ts Salt
- 1/8 ts Pepper
- 16 oz Frozen whole-kernel corn,
- 15 oz No-salt-added cream-style
- 2 Eggs
- 2 Egg whites
- Vegetable cooking spray
Preparation
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.
