Spanish · spanish

Corn Flan Side Dish

Name: Corn Flan Side Dish
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: freshly ground black pepper; 2 cups corn kernels, from 2 large or 4 small ears of corn; 4 eggs, well beaten; 1/4 cup fresh ricotta; kosher salt; 2 tablespoons grated Pecorino Romano cheese; 1 cup whole milk

“Corn Flan Side Dish could be just the gluten free recipe you've been looking for. For $1.12 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 199 calories, 12g of protein, and 10g of fat each. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather inexpensive recipe for fans of European food. If you have pepper, corn kernels, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 51%, this dish is solid. Users who liked this recipe also liked Shoepeg Corn Side Dish, Green Chile & Corn Casserole Side Dish, and Fried Corn Southern-Style Side Dish.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pepper4 servings
Corn kernelsfrom 2 large or 4 small ears of corn2 cups
Eggswell beaten4
Ricotta¼ cup
Kosher salt4 servings
Pecorino romano cheese2 tbsp
Milk1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Preheat the oven to 325 degrees. Grease four 1-cup capacity ramekins and set them aside.In a blender or food processor, combine 1 cup of corn kernels with 1/2 cup of milk. Puree until smooth, and repeat with the remaining corn and milk.In a large mixing bowl, ideally one with a handy pouring spout if you happen to have one of that type available to you, combine the corn puree, ricotta, Pecorino-Romano, and eggs.
2
Mix them up well, and season with salt and pepper. Now pour the mixture into the greased ramekins, leaving a half-inch of custard-free space leading up to the top edge of the ramekin to allow for expansion.The most difficult thing about this recipe may be having to tell your loved ones that you're utilizing a bain-marie, and then explaining what a bain-marie is. Set your ramekins into a lasagna pan or roasting pan. Carefully pour in enough water so that the water level is half the way up the sides of the ramekins. Too much more, and you run the risk of water sneaking into your custards, and we don't want that. This is your bain-marie, or water bath, in which you will cook the custards for 55 minutes to one hour, until a knife inserted into the custard emerges clean. Carefully remove the bain-marie from the oven - we don't want any splashing on the exit from the oven, either - and allow to cool for 5 to 10 minutes. The custards may be served warm or at