Corn Custard Timbales
Corn Custard Timbales

Photo Credit

Getty images

This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: under 2 hours
  • Prep: 25 minutes
  • Cook: 40-45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 103kcal (5%)
  • 365mg (15%) Sodium
  • 16g Carbs
  • 3g Fiber
  • 2g (3%) Fat
  • 1g (4%) Saturated Fat
  • 5g Sugars
  • 7g Protein
  • 142mg (14%) Calcium
  • 1mg (7%) Iron
103kcal (5%)365mg (15%)16g3g2g (3%)5g7g1g (4%)


  • 1 1/2 cup low-fat milk
  • 2 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 cup frozen corn, thawed and well drained
  • 1 egg
  • 1 egg white
  • 6 cup mixed baby-salad greens
  • 1/3 cup good-quality, low-calorie vinaigrette dressing
  • Cooking spray



1. Preheat oven to 350°F. Spray six 6-ounce custard cups with cooking spray. Place the cups in a small (11-by-7-inch) baking dish. Blend milk, sugar, salt, pepper, and 1 cup of the corn with a hand-held blender or food processor until smooth. Strain into a saucepan, pressing the solids to extract all liquids. Bring to a simmer, stirring, and cook for 1 minute. Remove from heat; place the pan in ice water and cool for 10 minutes. 2. Meanwhile, beat the egg and egg white together in a small bowl. Stir remaining corn and the egg mixture into the pan. Spoon evenly into the prepared cups. Add simmering water to baking dish to come one-third of the way up the sides of the cups. Bake for 40-45 minutes or until set in the center (so that a knife inserted comes out clean). Transfer custards from the pan to the rack and cool for at least 15 minutes.
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