Rating: 5 stars
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  • 5 star values: 1

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.

Recipe by Cooking Light July 2003

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

162 calories; calories from fat 30%; fat 5.4g; saturated fat 2g; mono fat 1.9g; poly fat 0.8g; protein 8.4g; carbohydrates 22.5g; fiber 2g; cholesterol 146mg; iron 1mg; sodium 375mg; calcium 104mg.
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