Pasteles
Ready In: 50 mins
Serves: 6
Ingredients
- 6 sun-dried tomatoes (not packed in oil)
- 2 eggs
- 2 egg whites
- 2 cups frozen corn, thawed
- 3⁄4 cup evaporated skim milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon hot pepper sauce
Directions
- 1.Preheat oven to 350°F Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
- 2.To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
- 3.Beat eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. Fill ramekins three-fourths full with mixture.
- 4.Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Serve immediately.
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