Corn and Lima Bean Pudding

Corn and Lima Bean Pudding

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Este delicioso pudín de vegetales que se prepara al horno en una natilla de huevo aromatizada con nuez moscada es un favorito brasileño. En un país donde prevalecen los platillos con carne, este plato vegetariano gozó de mucha popularidad entre los inmigrantes judíos de los siglos dieciséis y diecisiete. Les permitía cenar con sus amigos católicos y mantener su dieta kosher sin necesidad de llamar la atención a sus creencias religiosas.

15 mins. to Prepare

60 mins. Cooking Time

15 mins. Standing Time cooling

90 mins. Total

Servings: 12 to 14 side-dish servings

Difficulty: Intermediate

This recipe is: Vegetarian


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PREHEAT oven to 325° F. Grease 11 x 7-inch baking dish or 1 1/2- to 2-quart casserole dish.

COMBINE flour, sugar, salt, black pepper and nutmeg in small bowl. Combine lima beans, corn and eggs in medium bowl.

MELT butter in large skillet over medium heat. Add onion and pepper, stirring occasionally, until soft. Add flour mixture; stir well. Stir in evaporated milk. Cook, stirring constantly, until mixture comes just to a boil and thickens slightly. Remove from heat. Stir in vegetable-egg mixture. Pour into prepared casserole. Place casserole in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Remove from water. Let cool for 15 minutes before serving.

Amount Per Serving
Servings: 12 to 14 side-dish servings
Calories from Fat50
%Daily Value*
Total Fat 6g9%
Saturated Fat 3.5g18%
Cholesterol 65mg22%
Sodium 310mg13%
Carbohydrates 17g6%
Dietary Fiber 2g8%
Sugars 6g
Protein 6g
Vitamin A15%
Vitamin C35%
* Percent Daily Values are based on a 2,000 calorie diet.
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