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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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3/14/11 NOTE: PLEASE DO NOT MAKE THIS RECIPE!!! For being awarded a winner in an egg contest this recipe is disappointing. The custard topping is good, but the 'egg' bottom does nothing to enhance the recipe. The batter contains no sweetener and seems moot to the overal recipe. Sorry to everyone for the inconvience. Third place winner in Iowa 2000 Egg Contest. Ingredients:
6 teaspoons butter, divided |
4 eggs |
1 cup milk |
6 tablespoons flour |
1/2 teaspoon vanilla |
1 (3 1/2 ounce) box instant pudding mix (any flavor and sugar free works well) |
1 banana, sliced |
6 maraschino cherries |
8 ounces whipped topping |
Directions:
1. Preheat oven to 450 degrees.
2. Prepare the pudding of your choice according to directions and chill. Place 1 teaspoon of the butter in each of 6 custard cups. Place into preheated oven and melt butter. Tilt cups so butter is completely covering cups bottom and sides. Set aside.
3. Beat together eggs, milk, flour and vanilla. Pour about 1/3 cup batter into each hot cup making a small indentation in the center. Bake at 450°F for 8 minutes. Reduce oven to 375°F and bake another 8 minutes. Take cups out of oven and let cool for 5 minutes. Fill cups with pudding. Top with whipped topping and garnish with cherries and sliced bananas.
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