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Individual Corn Custards Recipe
|Canned cream style corn||8 3⁄4 Ounce (1 Can)|
|Half and half||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 740 Calories from Fat 435
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 25.5 g127.6%
Trans Fat 0 g
Cholesterol 733.9 mg
Sodium 1967.8 mg82%
Total Carbohydrates 55 g18.2%
Dietary Fiber 3.4 g13.5%
Sugars 9.6 g
Protein 29 g57.7%
Vitamin A 49.2% Vitamin C 22.9%
Calcium 28.3% Iron 22.6%
*Based on a 2000 Calorie diet
2. In small bowl, combine corn, half-and-half, butter or margarine, salt, and pepper; cover bowl with large plate. Cook at medium (50% power) 6 minutes or until hot, stirring after 3 minutes.
3. In 4-cup glass measuring cup, beat eggs until blended. Beating eggs rapidly, gradually beat in hot corn mixture.
4. Pour corn mixture into prepared custard cups. Place custard cups on large plate; cover with waxed paper. Cook at medium low (30% power) 8 to 10 minutes, just until custards are set, rotating plate a half turn after 5 minutes. Let custards stand, still covered, 5 minutes. Sprinkle with paprika.