For a pretty presentation, use a combination of red, orange, and yellow tear-drop tomatoes.
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
How to Make It
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 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 (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.
Excellent recipe. I find it works very well with frozen - haven't had a problem with it. I've reduced the number of servings to 4, and put in larger ramekins - served atop a green salad, it's a beautiful light lunch or dinner.
This is a new favorite in our house. Important that you use fresh corn, I think, and not substitute frozen. Also, I have made with both bacon and without. I agree that the bacon makes more flavorful, but I served this with a spicy spanish pork off the grill and serving this flan without the bacon complemented the pork better than with it. We have used this recipe for dinner parties, and have received rave reviews. This is a keeper!
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