1 whole garlic head
2 tsp. butter
3 C. fresh corn kernels (about 5 ears)
1/2 C. chopped green onions
1/2 tsp. chopped fresh thyme
Cooking spray
11/2 C. fat-free milk
3 large eggs
1 large egg yolk
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
Thyme sprigs (optional)

Preheat oven to 375°. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 375° for 40 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash pulp. Melt butter in a large nonstick skillet over medium heat. Add corn; cook 4 minutes, stirring occasionally. Remove 1 C. corn, and set aside. Add onions and thyme to remaining corn in pan; cook 1 minute, stirring frequently. Remove from heat; cool slightly. Coat 6 (6-oz.) custard C. with cooking spray. Combine mashed roasted garlic, green onion mixture, milk, eggs, egg yolk, salt, and pepper, stirring with a whisk. Divide the egg mixture evenly among prepared custard. Bake at 375° for 40 minutes or until a knife inserted in center of custard comes out clean. Remove C. from pan; cool 5 minutes on a wire rack. Loosen edges of custards with a knife or rubber spatula. Place a plate, upside down, on top of each C.; invert onto plates. Sprinkle reserved corn evenly around each custard. Garnish with thyme sprigs, if desired.

Yield: 6 servings
Calories: 162
Fat: 5.4g
Fiber: 2g