Chili Corn Custard (solo)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 1
• 1/2 teaspoon canola oil
• 3/4 cup fresh corn (thaw frozen corn first) or 3/4 cup frozen corn (thaw frozen corn first)
• 1 egg
• 1/2 teaspoon chili powder
• 1 pinch salt
• hot sauce (to taste)
• 1/2 cup evaporated skim milk or 1/2 cup low-fat milk or 1/2 cup nonfat milk
• 1 tablespoon nonfat dry milk powder (optional)
• 2 tablespoons onions, finely minced
• 1 tablespoon roasted red pepper, finely chopped
• 1 slice canadian bacon, cooked crisp and diced (optional)
• 2 tablespoons cheddar cheese, grated (optional)
• 1 tablespoon finely chopped canned green chili, if using omit chili powder (optional)
• 4 small canned shrimp, if using omit red peppers and chili powder (optional)

Recipe

• 1 place oven rack in the center. heat oven to 350 degrees.
• 2 grease a 2 cup casserole dish with the canola oil.
• 3 add the corn (fresh or thawed frozen) to the bottom of the dish. if you are using one of the optional ingredients, mix with corn and add at this step.
• 4 in a small bowl beat together the egg, chili powder, salt and hot sauce. make sure the eggs are well blended with no streaking of whites or yolks.
• 5 if you are using non-fat milk mix in the dry milk powder checking that there are no lumps. beat the milk into the egg mixture.
• 6 add in the roasted red peppers and minced onions to the custard mix. pour custard over the corn and any additions you may have added.
• 7 bake for 25 to 30 minutes. custards should be puffed but just barely set in the centers. remove from oven and let stand for 5 to 10 minutes. custard will set up during this time.
• 8 for vegetarian do not use the ham or shrimp options.