Rating: 5 stars
2 Ratings
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For a pretty presentation, use a combination of red, orange, and yellow tear-drop tomatoes.

Joanne Weir
Recipe by Cooking Light June 2006

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

152 calories; calories from fat 35%; fat 5.9g; saturated fat 2.2g; mono fat 2g; poly fat 1g; protein 9.8g; carbohydrates 17g; fiber 2.4g; cholesterol 147mg; iron 1.2mg; sodium 344mg; calcium 125mg.
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