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Sweet Corn and Parmesan Flans

Yield 6 servings
For a pretty presentation, use a combination of red, orange, and yellow tear-drop tomatoes.

Ingredients

  • Cooking spray
  • 2 1/2 cups fresh corn kernels (about 5 ears)
  • 1 cup 1% low-fat milk
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 18 small tear-drop cherry tomatoes (pear-shaped), halved
  • 2 tablespoons thinly sliced basil

Nutrition Information

  • calories 152
  • caloriesfromfat 35 %
  • fat 5.9 g
  • satfat 2.2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 9.8 g
  • carbohydrate 17 g
  • fiber 2.4 g
  • cholesterol 147 mg
  • iron 1.2 mg
  • sodium 344 mg
  • calcium 125 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Place remaining corn in a food processor; pulse 5 times or until coarsely chopped. Add milk and next 5 ingredients (through eggs) to food processor; pulse 4 times or until combined.

  4. Pour about 1/2 cup corn mixture into each of 6 (6-ounce) ramekins coated with cooking spray. 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.