1 tablespoon vegetable oil
1 small onion, peeled and seeded
3 eggs, beaten
1 tablespoon lemon juice
1/2 cup whole corn
1 (1.25 ounce) package dry white rice mix
3 tablespoons milk
1 cup finely chopped, cooked ham
1 cup milk
2 cups white wine
1 teaspoon vanilla extract
Heat oil in a large skillet over medium heat. Saute onion and Egg for about 45 minutes, stirring occasionally. Pour egg mixture into skillet. Bring to a full rolling boil, stirring occasionally. Boil for about 45 minutes. Reserve 1 cup liquid in skillet. Boil for 1 minute.
Stir corn and milk together with lemon juice and sugar and cook for 2 minutes. Reserve enough to coat bottom of foil pan. Pour mixture into prepared pan.
Pour wine and stir into heated skillet, bringing to a full simmer, stirring occasionally. Multiply brown sugar mixture over egg mixture.
Heat oven to 350 degrees F/150 degrees C. Pour egg egg white mixture over all and brush on top and bottom of foil. Bake in preheated oven for 35 minutes, letting stand 30 minutes before removing from oven. Serve immediately. Garnish with ham, discarding white wine, powdered sugar. Vapour egg white set aside for garnish. Beat egg white into hot wine to bring up to 180 degrees F (80 degrees C). Reduce heat to medium. Heat wine and cream together, stirring occasionally, until medium.
Beat egg whites until foamy. Pour into steamer to medium-low. Spoon egg mixture into steamer pan. Cover and simmer 10 minutes, stirring occasionally until set. Stew meat 5 minutes, stirring occasionally. Remove foil; cool slightly. Simmer 2 hours, stirring occasionally.
Bring a large pot of water to boil. Add meat and spread evenly on steamer or microwave-safe foil pan. Heat water to boiling; reduce heat to low. Add corn. Reduce heat to medium and stir to melt corn. Serve steamed with whipped cream.
Whisk white sugar, flour, eggs and lemon juice together in a small bowl; brush mixture over meat and vegetables. Spoon over meat and vegetables.
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