Sweet Corn and Roasted Garlic Custards

The custard is baked in a water bath so that it's gently cooked. The reserved corn is sprinkled around the custards and can be room temperature or warmed in the microwave before garnishing.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.4g
  • Carbohydrate: 22.5g
  • Fiber: 2g
  • Cholesterol: 146mg
  • Iron: 1mg
  • Sodium: 375mg
  • Calcium: 104mg

Ingredients

  • 1 whole garlic head
  • 2 teaspoons butter
  • 3 cups fresh corn kernels (about 5 ears)
  • 1/2 cup chopped green onions
  • 1/2 teaspoon chopped fresh thyme
  • Cooking spray
  • 1 1/2 cups fat-free milk
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Thyme sprigs (optional)

Preparation

  1. Preheat oven to 375°.
  2. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 375° for 40 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash pulp.
  3. Melt butter in a large nonstick skillet over medium heat. Add corn; cook 4 minutes, stirring occasionally. Remove 1 cup corn, and set aside. Add onions and thyme to remaining corn in pan; cook 1 minute, stirring frequently. Remove from heat; cool slightly.
  4. Coat 6 (6-ounce) custard cups with cooking spray. Combine mashed roasted garlic, green onion mixture, milk, eggs, egg yolk, salt, and pepper, stirring with a whisk. Divide the egg mixture evenly among prepared custard cups. Place the custard cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
  5. Bake at 375° for 40 minutes or until a knife inserted in center of custard comes out clean. Remove cups from pan; cool 5 minutes on a wire rack. Loosen edges of custards with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Sprinkle reserved corn evenly around each custard. Garnish with thyme sprigs, if desired.
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