3/4 cup evaporated skimmed milk
2 tablespoons freeze-dried chives
1/2 teaspoon salt
1/8 teaspoon pepper
16 ounces frozen whole-kernel corn, thawed
15 ounces no-salt-added cream-style corn
2 egg whites
Vegetable cooking spray
Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8-inch square baking dish coated with cooking spray.
Place dish in a large shallow dish, and add hot water to larger dish to a depth of 1 inch. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove custard from water, and let stand 15 minutes.
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