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Name: Tropical Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 Eggs; 4 tb Apricot preserves, divided; 1/4 c Toasted, sweetened flaked; 1 cn (8 oz) crushed pineapple in; 2/3 c milk; 1 tb Cornstarch; 1/8 ts Ground ginger

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INGREDIENTS

2 Eggs
4 tb Apricot preserves, divided
1/4 c Toasted, sweetened flaked
1 cn (8 oz) crushed pineapple in
2/3 c milk
1 tb Cornstarch
1/8 ts Ground ginger

Servings

INSTRUCTIONS

TROPICAL CUSTARD These can be either eaten warm from the microwave or made ahead, refrigerated, and then eaten cold. Preparation Time: 2 minutes Cooking Time: 13 minutes Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass measure. (there should be 1/3 cup) In a small microwave safe bowl, use whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3 minutes or until thickened, stirring after each minute. In vowl use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot preserves, and ginger. Gradually stir warm milk into eggs. Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into each cup. vegetables add to the snack. If you prefer English muffin can be used in place of the corn muffin. Preparation Time: 2 minutes Cooking Time: 3 minutes 1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry tomatoes, and avacado slices, for garnish (optional) In small microwave safe bowl, combine beans, corn, chili powder, and oregano. Microwave on High 2 1/2 minutes stirring once, until heated through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture over muffin slices. Top with cheese and green onion, then garnish with green-pepper rings, cherry tomatoes and avacado slices if desired. Yield:2 servings Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36

NOTES

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Tropical Custard

2 Eggs
4 tb Apricot preserves, divided
1/4 c Toasted, sweetened flaked
1 cn (8 oz) crushed pineapple in
2/3 c milk
1 tb Cornstarch
1/8 ts Ground ginger

TROPICAL CUSTARD    These can be either eaten warm from the microwave or made ahead,  refrigerated, and then eaten cold.    Preparation Time: 2 minutes Cooking Time: 13 minutes    Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass  measure. (there should be 1/3 cup) In a small microwave safe bowl, use  whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3  minutes or until thickened, stirring after each minute. In vowl use the  whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot  preserves, and ginger.  Gradually stir warm milk into eggs.    Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into  each cup.   vegetables add to the snack. If you prefer English muffin can  be used in place of the corn muffin.    Preparation Time: 2 minutes Cooking Time: 3 minutes    1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels  1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded  cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry  tomatoes, and avacado slices, for garnish (optional)    In small microwave safe bowl, combine beans, corn, chili powder, and  oregano.  Microwave on High 2 1/2 minutes stirring once, until heated  through.  Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture  over muffin slices.  Top with cheese and green onion, then garnish with  green-pepper rings, cherry tomatoes and avacado slices if desired.    Yield:2 servings    Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 2 Servings

Calories: 376
Calories from Fat: 227 (60%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 3.4g
Cholesterol 1059.1mg		326 %
Sodium 358.6mg		12 %
Potassium 366.5mg		10 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.7g
Protein 32.1g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 376

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