Corn Custardappetizers, cheese/eggs, microwave, salads, vegetables 2 cup evaporated milk 1 1/2 tablespoon butter or margarine 2 eggs, slightly beaten 2 teaspoon sugar 1 1/2 teaspoon salt 1/4 teaspoon pepper 2 cup corn 1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole, heat evaporated milk, uncovered, in Microwave Oven 2 1/2 minutes or until scalded. Add butter and stir until butter has melted. 2. Stir in eggs, sugar, salt and pepper. Stir to blend well. 3. Stir in corn. 4. Heat, uncovered, in Microwave Oven 14 minutes. 5. Set aside 5 minutes to finish cooking. |
