Ham & Corn Custard
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
ham
drippings |
*
|
| 3 | large |
eggs
eaten |
|
| 1 | cup |
milk
|
|
| 1 | cup |
ham
diced, cooked |
*
|
| 1 | cup |
corn
kernel |
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
ham
drippings |
*
|
| 3 | large |
eggs
eaten |
|
| 237 | ml |
milk
|
|
| 237 | ml |
ham
diced, cooked |
*
|
| 237 | ml |
corn
kernel |
|
| 15 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Sauté onion in drippings until tender.
Beat eggs in a bowl; add milk, ham, corn, parsley and seasonings.
Stir in onions.
Pour mixture into a buttered 1-quart casserole.
Bake in preheated 350℉ (180℃). oven 30 to 40 minutes, or untilcustard is firm.
