Best Savory Corn Custard Recipes

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SAVORY CORN CUSTARD



Savory Corn Custard image

This is another inexpensive, easy to make recipe. it would make a nice brunch, lunch dish, or a side to dinner. It's yummy as is, but fresh corn would make it even better.

Provided by Normaone

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 lb lean ham, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup diced sun-dried tomato
2 green onions, thinly sliced
1 cup corn kernel, drained if canned,thawed if frozen
1/3 cup swiss cheese, grated
2 large eggs
3/4 cup heavy cream (or milk)
3/4 cup milk
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350^F.
  • Spray four 5oz.
  • custard cups with cooking spray.
  • Place cups in a 9 x 9 inch baking pan.
  • In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
  • Saute over medium heat until vegetables are tender but not brown.
  • Stir in the corn and divide among the custarad cups.
  • Top each with some of the cheese.
  • In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
  • Pour over the vegetables in the cups.
  • Place the baking pan on the oven rack in the middle of the oven.
  • Pour enough hot water into the pan to come halfway up the sides of the cups.
  • Bake about 40 minutes or until a knife inserted in the center comes out clean.
  • Serve.

Nutrition Facts : Calories 370.8, Fat 28.4, SaturatedFat 14.7, Cholesterol 190.1, Sodium 595.5, Carbohydrate 15.4, Fiber 1.7, Sugar 1.9, Protein 15.9

SAVORY CORN CUSTARD



SAVORY CORN CUSTARD image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1/4 bacon, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup diced sun-dried tomatoes
2 scallions, thinly sliced
1 cup canned corn kernels (drained) or frozen corn kernels (thawed)
1/3 cup grated Swiss cheese
2 large eggs
3/4 cup heavy cream (or milk)
3/4 cup milk
1/4 teaspoon kosher salt

Steps:

  • 1. Heat oven to 350° F. 2. Lightly coat four 5-ounce custard cups with vegetable cooking spray. Place the cups in a 9-by-9-inch roasting pan. 3. In a medium skillet, combine the oil, bacon, jalapeño, tomatoes, and scallions. Sauté over medium heat until the vegetables are tender but not brown. Stir in the corn and divide among the custard cups. Top each with some of the cheese. 4. In a medium bowl, whisk the eggs, then blend in the cream, milk, and salt. Pour over the vegetables in the cups. 5. Place the roasting pan on the oven rack. Pour enough hot water into the pan to come halfway up the cups. Bake about 40 minutes or until a knife inserted in the center comes out clean

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