Directions:
- Preheat oven to 350°.
- Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool. Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids. Add salt, pepper, and eggs to corn mixture; stir well with a whisk.
- Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture.
- Place the ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until the center barely moves when the ramekin is touched. Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards. Garnish with fresh chives, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186 Kcal (779 kJ) | ||
| Calories from fat | 51.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 130.53mg | 44% | |
| Sodium | 329.71mg | 14% | |
| Potassium | 388.89mg | 8% | |
| Total Carbs | 22.81g | 8% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 139.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 99.95 Kcal (418 kJ) | ||
| Calories from fat | 27.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 9% | |
|---|---|---|---|
| Cholesterol | 70.14mg | 44% | |
| Sodium | 177.17mg | 14% | |
| Potassium | 208.97mg | 8% | |
| Total Carbs | 12.26g | 8% | |
| Sugars | 3.33g | 25% | |
| Dietary Fiber | 1.15g | 9% | |
| Protein | 5.6g | 21% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 75mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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