White Corn and Garlic Flan

[Guest guest]

@@@@@

White Corn and Garlic Flan

2 heads garlic

2 tablespoons olive oil

3 cups fresh white corn

4 eggs

4 egg yolks

2 cups half and half cream

salt and pepper to taste

hot sauce (optional)

 

 

 

1. Preheat the oven to 375°F. Slice the tops off 2 heads of garlic.

Place them in simmering water for 10 minutes. Remove the garlic from

the water, place it on a cookie sheet, cut side down. Drizzle with

olive oil and bake for 40 minutes. The garlic bulbs will be soft and

brown. Remove from the oven and extract the garlic cloves from each

head. Place the cooked cloves in a food processor.

2. Puree the garlic. With the machine running, add the eggs, egg

yolks, cream, salt, pepper and hot sauce (if desired). Add the corn

and process briefly.

 

3. Ladle the custard into well buttered or oiled muffin or custard

cups. Bake in a hot water bath at 375°F for 30 to 40 minutes or until

set. Remove from water bath and let cool. Slide a knife around the

edges and invert onto a clean surface. Place each flan on a plate and

serve.

 

Serving Size: 1 flan

Number of Servings: 16

 

Per Serving: Calories 117;Fat 8 g; Fiber 1 g.

Carbohydrate 8 g ; Protein 4 g; Saturated Fat 3 g ; Sodium 94 mg .

 

Author: Chef Kathy Cary of Lilly's Restaurant, Louisville Kentucky

Source: FoodFit.com

Formatted by Chupa Babi in MC: 11.06.06

 

-----