2½ cups fresh corn kernels (about 5 ears) 1 cup 1% milk ⅓ cup Parmesan cheese, grated 1 teaspoon flour ½ teaspoon salt ¼ teaspoon pepper, freshly ground 4 large
2½ cups fresh corn kernels (about 5 ears)
1 cup 1% milk
⅓ cup Parmesan cheese, grated
1 teaspoon flour
½ teaspoon salt
¼ teaspoon pepper, freshly ground
4 large eggs
18 small cherry tomatoes, halved
2 tablespoons fresh basil, sliced thin
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. 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 ½ cup corn mixture into each of 6 ramekins* coated with cooking spray. Place ramekins in a 9-inch x 13-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 flan onto each of 6 plates. Garnish each serving with about 2½ teaspoons corn kernels, 6 tomato halves, and 1 teaspoon basil. This dish can also be made in one baking dish.
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