Corn & Zucchini Flan

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Corn & Zucchini Flan
Prep Time
10 mins
Cook Time
35 mins
Yield
6 servings
Recipe by: Suzanne Banfield, "Your Best Recipe" Semi-Finalist

Serve with a mixed greens salad and crusty bread for the perfect main dish.

Ingredients

  • 4 Eggland's Best eggs (large)
  • 1/4 cup half & half
  • 4 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium zucchini, grated & squeezed dry
  • 1 1/2 cup corn kernels
  • 2 tablespoons fresh basil, chopped

Nutrition

Serving Size
1 Serving
Calories
159
Fat
10g
  Saturated Fat
7g
Cholesterol
137mg
Sodium
287mg
Carbohydrates
13g
Dietary Fiber
2g
Protein
7g
Preparation

Preheat oven to 375 degrees F. Prepare six 6-ounce ramekins or custard cups by spraying lightly with nonstick cooking spray and set aside.

In a large mixing bowl, combine eggs, half & half, cream cheese, cornstarch, and salt & pepper; beat with an electric mixer on medium speed for 1 minute, or until well combined.  Stir in zucchini, corn and basil.

Spoon mixture equally between the ramekins; place ramekins on a baking sheet and bake for 30-35 minutes or until puffed slightly golden brown.  Cool for 5 minutes before serving.

Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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