Sweet Corn and Parmesan Flan
Adapted from Cooking Light June 2006
6 servings
- Cooking spray
- 2 1/2 cups fresh corn kernels (about 5 ears)
- 1 teaspoon flour
- 1 cup 1% low-fat milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- A pinch of cayenne
- 4 large eggs
- 18 small multi-colored heirloom tomatoes, halved
- 2 tablespoons thinly sliced basil
Preheat oven to 350°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add corn, and cook 5 minutes or until tender, stirring occasionally.
Remove from heat. Set aside 1 cup corn kernels.
Place remaining corn in a food processor; pulse 5 times or until coarsely chopped. Add the teaspoon of flour and pulse 2 more times. Add milk and next 5 ingredients (through eggs) to food processor;
pulse 4 times or until combined.
Pour about 1/2 cup corn mixture into each of 6 (7-ounce) ramekins coated with cooking spray using a ladle.
Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 350° for 35 minutes or until the center barely moves when ramekins are touched. Remove ramekins from pan; cool 5 minutes on a wire rack.
Invert flans onto each of 6 plates. Garnish each serving with about 2 1/2 tablespoons corn kernels, 6 tomato halves, and 1 teaspoon basil.
5 comments:
What a delicious savory flan - it looks perfect! I haven't attempted flan yet, because I'm a little scared of custards too and I need to get ramekins! You made it look very easy :)
Your sweet corn flan looks and sounds sensational! i can't wait for my DH to make it for me. He already makes a mean flan so this recioe should be right up his ally. It is always a pleasure visiting your blog.
Yum! I'm only had the dessert kind of flan. I love this idea. Yours looks delicious!
Oh my, that DOES look good!
I'm very impressed! Delicious!
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