BAKE CUPS RECIPES

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BAKED CUSTARD CUPS RECIPE - FOOD.COM



Baked Custard Cups Recipe - Food.com image

Make and share this Baked Custard Cups recipe from Food.com.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs, beaten
2 tablespoons sugar
1/8 teaspoon salt
1 dash nutmeg
1 teaspoon vanilla
1 1/2 cups milk, scalded

Steps:

  • Combine first 5 ingredients, stir until blended.
  • Slowly add scalded milk, stirring constantly.
  • Pour into 4 (6 oz) custard cups.
  • Set cups in 9x9 inch baking pan.
  • Pour 1 inch hot water into pan.
  • Bake at 350* for 35 minutes, or until knife comes out clean.
  • Remove from pan, cool.
  • Chill.

Nutrition Facts : Calories 122.9, FatContent 5.8, SaturatedFatContent 2.9, CholesterolContent 118.6, SodiumContent 152.6, CarbohydrateContent 10.9, FiberContent 0, SugarContent 6.6, ProteinContent 6.2

BAKED VEGGIE CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Baked Veggie Cups Recipe: How to Make It - Taste of Home image

These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 35 minutes

Cook Time 5 minutes

Yield 4 dozen.

Number Of Ingredients 10

1 small eggplant, finely chopped
1 cup finely chopped onion
1 medium sweet red pepper, finely chopped
1 medium zucchini, finely chopped
2 garlic cloves, minced
1/4 cup reduced-fat sun-dried tomato salad dressing
1 large tomato, finely chopped
1/4 cup grated Parmesan cheese
10 flavored tortillas of your choice (10 inches)
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet over medium heat, cook and stir the eggplant, onion, red pepper, zucchini and garlic in salad dressing for 3 minutes. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Remove from the heat; stir in tomato and Parmesan cheese., With a 3-in. biscuit cutter, cut 48 circles from tortillas. Cut a slit halfway into each tortilla circle. Shape into a cone; place in a miniature muffin cup. Spoon 4 teaspoons vegetable mixture into each cup. Sprinkle with mozzarella cheese., Bake at 350° for 5-7 minutes or until tortilla cups are crisp and cheese is melted. Serve warm.

Nutrition Facts : Calories 40 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 63mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.

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