Corn Custard With Tomatoes Recipe

Name: Corn Custard With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. grated fresh corn; 4 eggs; 1 small onion, grated; 1/2 tsp. salt; dash of cayenne; 1 1/2 c. milk; 4 medium tomatoes; flour; salt; 4 Tbsp. butter; 1 c. light cream

Servings: persons

1 c. grated fresh corn
4 eggs
1 small onion, grated
1/2 tsp. salt
dash of cayenne
1 1/2 c. milk
4 medium tomatoes
flour
salt
4 Tbsp. butter
1 c. light cream

1
Grate
2
corn
3
from
4
cobs into a bowl and measure correct amount.
5
Beat
6
eggs
7
vigorously
8
and
9
stir
10
in onion, salt and cayenne.
11
Heat
12
milk
13
until
14
a
15
film forms; skim and stir into corn mixture.
16
Pour
17
into 6 buttered custard cups and place in a shallow
18
pan containing about 1 inch of boiling water.
19
Bake in a preheated 325u00b0 oven for 50 to 60 minutes or until a knife inserted in center of custard comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. grated fresh corn, 4 eggs, 1 small onion, grated, 1/2 tsp. salt, and more.

Yes, Corn Custard With Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Custard With Tomatoes

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