3 cups fresh corn kernels (about 6 ears), divided
2 cups 2% reduced-fat milk
1/2 tsp. salt
1/4 tsp. black pepper
4 large eggs, lightly beaten
Cooking spray
Fresh chives (optional)

Preheat oven to 350 degrees. 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 degrees 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.

Yield: 6 servings
Serving size: 1 custard

Calories: 181
Fat: 6.1g
Fiber: 1g