Recipes

Preheat oven to 350°F. Spray four 4-ounce custard cups with cooking spray. Place equal amounts of cheese, tomatoes and onions in each cup; press down. Place milk in small saucepan. Heat over medium heat just until bubbles form around the edge. Whisk together Egg Beaters, flour, pepper and salt in large bowl until well blended. To prevent curdling, SLOWLY whisk in hot milk until well combined. Pour mixture into prepared custard cups. Place cups in roasting pan filled 1-inch deep with very hot water. Bake 45 to 50 minutes or until custard has set completely. Remove cups from hot water. Serve warm. PAM® Olive Oil No-Stick Cooking Spray 1/2 cup crumbled feta cheese 1/4 cup finely chopped drained oil-packed sun-dried tomatoes 4 tablespoons chopped green onions 1 can (12 oz each) low fat evaporated milk 3/4 cup Egg Beaters® with Yolk 1 tablespoon all-purpose flour 1/4 teaspoon ground black pepper 1/8 teaspoon kosher salt