Sweet Corn and Parmesan Flans

Sweet Corn and Parmesan Flans

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • cups fresh corn kernels (about 5 ears)

  • 1

    cup 1% low-fat milk

  • cup grated Parmesan cheese

  • 1

    teaspoon flour

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 4

    large eggs

  • 18

    small tear-drop cherry tomatoes (pear-shaped), halved

  • 2

    tablespoons thinly sliced basil


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, 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.