Individual Corn Custards Recipe
Loaded with taste, this individual corn custards recipe is a plateful of temptation! I prepare this individual corn custards with eggplant eggs as the main ingredient. Even though individual corn custards is a side dish I enjoy snacking on it any time of the day. I will look forward to your feedback.
Ingredients
1 8 3/4-ounce can cream-style corn
3/4 cup half-and-half
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
Paprika
Directions
1. Grease four 6-ounce custard cups; set aside.
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.
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.
