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Corn Custard with Chives

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 3/4 cup evaporated skimmed milk
  • 2 tablespoons freeze-dried chives
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (16-ounce) package frozen whole-kernel corn, thawed
  • 1 (15-ounce) can no-salt-added cream-style corn
  • 2 eggs
  • 2 egg whites
  • Vegetable cooking spray

Nutrition Information

  • calories 209
  • caloriesfromfat 14 %
  • fat 3.2 g
  • satfat 0.8 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 11 g
  • carbohydrate 39 g
  • fiber 3.3 g
  • cholesterol 87 mg
  • iron 1.1 mg
  • sodium 331 mg
  • calcium 129 mg

How to Make It

  1. Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8-inch square baking dish coated with cooking spray.

  2. Place dish in a large shallow dish, and add hot water to larger dish to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove custard from water, and let stand 15 minutes.