RecipesMagazine

Fresh Corn Custards

Fresh Corn Custards
This recipe makes 6 servings with 148 calories, 9g of protein, and 5g of fat each. If 86 cents per serving falls in your budget, Fresh Corn Custards might be a super gluten free and vegetarian recipe to try. Head to the store and pick up milk, eggs, corn kernels, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool.
Ingredients you will need
CornCorn
MilkMilk
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Sauce PanSauce Pan
3
Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids.
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CornCorn
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Food ProcessorFood Processor
BlenderBlender
SieveSieve
BowlBowl
4
Add salt, pepper, and eggs to corn mixture; stir well with a whisk.
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PepperPepper
CornCorn
EggEgg
SaltSalt
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WhiskWhisk
5
Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture.
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Cooking SprayCooking Spray
CornCorn
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RamekinRamekin
6
Place the ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
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WaterWater
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Baking PanBaking Pan
RamekinRamekin
7
Bake at 350 for 30 minutes or until the center barely moves when the ramekin is touched.
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OvenOven
RamekinRamekin
8
Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards.
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Wire RackWire Rack
RamekinRamekin
Frying PanFrying Pan
9
Garnish with fresh chives, if desired.
Ingredients you will need
Fresh ChivesFresh Chives
DifficultyHard
Ready In45 m.
Servings6
Health Score4
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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