Vegetable Custards

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Coat 8 individual ramekins or a 1 1/2 quart souffle dish with nonstick cooking spray.

3. 3

   In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.

4. 4

   Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.

5. 5

   Let the custard cool for 5 minutes before serving it.

No additional tips available.