Tropical Custard Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (8 oz) crushed pineapple in juice (reserve juice)
2/3 cup: Milk,
1 tbsp: Cornstarch,
2: Eggs,
4 tbsp: Apricot preserves, divided
1/8 tsp: Ground ginger,
1/4 cup: Toasted, sweetened flaked coconut
Directions:
TROPICAL CUSTARD
These can be either eaten warm from the microwave or made ahead,
refrigerated, and then eaten cold.
Preparation Time: 2 minutes Cooking Time: 13 minutes
Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass
measure. (there should be 1/3 cup) In a small microwave safe bowl, use
whisk to combine milk, pineapple juice and cornstarch. Microwave on
Hgh 3 minutes or until thickened, stirring after each minute. In vowl
use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the
apricot preserves, and ginger. Gradually stir warm milk into eggs.
Divide ixture evenly among custard cups, pouring about 1/3 cup
mixture into each cup. vegetables add to the snack. If you prefer
English muffin can be used in place of the corn muffin.
Preparation Time: 2 minutes Cooking Time: 3 minutes
1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn
kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4
cup shredded cheddar cheese 1 green onion, sliced (optional)
Green-pepper rings, cherry tomatoes, and avacado slices, for garnish
(optional)
In small microwave safe bowl, combine beans, corn, chili powder, and
oregano. Microwave on High 2 1/2 minutes stirring once, until heated
through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean
mixture over muffin slices. Top with cheese and green onion, then
garnish with green-pepper rings, cherry tomatoes and avacado slices
if desired.
Yield:2 servings
Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36
Source from luhu.jp
These can be either eaten warm from the microwave or made ahead,
refrigerated, and then eaten cold.
Preparation Time: 2 minutes Cooking Time: 13 minutes
Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass
measure. (there should be 1/3 cup) In a small microwave safe bowl, use
whisk to combine milk, pineapple juice and cornstarch. Microwave on
Hgh 3 minutes or until thickened, stirring after each minute. In vowl
use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the
apricot preserves, and ginger. Gradually stir warm milk into eggs.
Divide ixture evenly among custard cups, pouring about 1/3 cup
mixture into each cup. vegetables add to the snack. If you prefer
English muffin can be used in place of the corn muffin.
Preparation Time: 2 minutes Cooking Time: 3 minutes
1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn
kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4
cup shredded cheddar cheese 1 green onion, sliced (optional)
Green-pepper rings, cherry tomatoes, and avacado slices, for garnish
(optional)
In small microwave safe bowl, combine beans, corn, chili powder, and
oregano. Microwave on High 2 1/2 minutes stirring once, until heated
through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean
mixture over muffin slices. Top with cheese and green onion, then
garnish with green-pepper rings, cherry tomatoes and avacado slices
if desired.
Yield:2 servings
Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36
Source from luhu.jp
Tags
Desserts