Ingredients
- 2 1/2 cups fresh corn kernels
- pinch of salt
- 1 teaspoon olive oil
- 1 cup plain soy milk
- 1/3 cup fresh grated Parmesan cheese
- 1 teaspoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 18 cherry tomatoes, halved
- 2 tablespoons thin sliced basil
Preparation
Step 1
Preheat oven to 350
In a large skillet, heat oil over medium heat. Add corn and a pinch of salt. Cook 5 minutes or until tender. Remove from heat and set aside 1 cup kernels.
Add the remaining kernels in a food processor and pulse until coarsley chopped. Add milk, cheese, flour, salt, pepper and eggs. Pulse about 4 times, just until combined.
Lightly spray 6 ramekins with cooking spray and divide the mixture evenly between them. Place them in a 13 x 9 " baking dish and set them on an oven rack. Fill the pan with hot water to about half way up the sides of the ramekins. Bake about 35 minutes, or until the center just barely jiggles when you touch them. Remove and set ramekins on a wire rack to cool for 5 minutes.
Run a knife around the edges and invert onto individual plates. Divide the remaining corn mixture and tomatoes evenly over the flans. Sprinkle with basil.