
This delicious casserole, with vegetables
baked in a nutmeg-scented egg custard, is a Brazilian favorite.
For a touch of spicy heat, add some finely chopped malagueta
pepper, the most widely used hot chile in Brazil, or your favorite
chile pepper to the skillet with the onion and bell pepper.
Corn
and Lima Bean Pudding
- 1 (10-ounce) package frozen
lima beans, thawed, drained
- 1 (10-ounce) package frozen
corn, thawed, drained
- 3 tablespoons all-purpose
flour
- 1 tablespoon granulated
sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black
pepper
- 1/4 teaspoon ground nutmeg
- 3 large eggs, lightly
beaten
- 1/4 cup (1/2 stick) butter
- 1 medium onion, finely
chopped
- 1 large red or green bell
pepper, finely chopped
- 1 (12-ounce) can NESTLÉ®
CARNATION® Evaporated Lowfat 2% Milk
- Preheat oven to 325°F
(160°C). Grease 11 x 7-inch baking dish or 1 1/2- to 2-quart
casserole dish.
- Combine flour, sugar,
salt, black pepper and nutmeg in small bowl. Combine lima beans,
corn and eggs in medium bowl.
- Melt butter in large skillet
over medium heat. Add onion and pepper, stirring occasionally,
until soft. Add flour mixture; stir well. Stir in evaporated
milk. Cook, stirring constantly, until mixture comes just to
a boil and thickens slightly. Remove from heat. Stir in vegetable-egg
mixture. Pour into prepared casserole. Place casserole in large
roasting pan; fill roasting pan with warm water to about 1-inch
depth.
- Bake for 50 to 55 minutes
or until knife inserted near center comes out clean. Remove from
water. Let cool for 15 minutes before serving.
Makes 12 to 14 side dish
servings.
Nutritional Information
Per Serving (1/12 of recipe): Calories: 140 Calories from Fat:
50 Total Fat: 6 g Saturated Fat: 3.5 g Cholesterol: 65 mg Sodium:
310 mg Carbohydrates: 17 g Dietary Fiber: 2 g Sugars: 6 g Protein:
6 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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