Chili-Corn Custard for Two

Name: Chili-Corn Custard for Two
Ingredients: 1 teaspoon butter; 1 12 cups corn (fresh or thawed frozen corn); 2 eggs; 1 teaspoon chili powder; 12 teaspoon salt; hot pepper sauce, to taste; 1 cup 1% low-fat milk; 2 tablespoons onions, minced; 2 tablespoons pimientos, chopped (or roasted red peppers)

9 ingredients

7 steps

Ingredients

1 teaspoon butter
1 12 cups corn (fresh or thawed frozen corn)
2 eggs
1 teaspoon chili powder
12 teaspoon salt
hot pepper sauce, to taste
1 cup 1% low-fat milk
2 tablespoons onions, minced
2 tablespoons pimientos, chopped (or roasted red peppers)

Directions

1

Preheat oven to 350 degrees.
2

For each serving, spread 3/4 cup corn in bottom of each casserole.
3

Beat the eggs, chili powder, salt and hot-pepper sauce until foamy.
4

Beat in the milk, onions, and pimentos (or red peppers).
5

Pour the egg mixture over the corn.
6

Bake the custards on the middle shelf of the oven for 25 to 30 minutes or until the custards are puffed but barely set in the center.
7

Let stand for 5 to 10 minutes before serving.