1 whole garlic head
\n2 tsp. butter
\n3 C. fresh corn kernels (about 5 ears)
\n1\/2 C. chopped green onions
\n1\/2 tsp. chopped fresh thyme
\nCooking spray
\n11\/2 C. fat-free milk
\n3 large eggs
\n1 large egg yolk
\n3\/4 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\nThyme sprigs (optional)<\/p>\n
Preheat oven to 375\u00b0. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 375\u00b0 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\u00b0 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.<\/p>\n
Yield: 6 servings
\nCalories: 162
\nFat: 5.4g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 375\u00b0 for 40 minutes, and cool 10…<\/p>\n