3 cups fresh corn kernels (about 6 ears), divided
\n2 cups 2% reduced-fat milk
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n4 large eggs, lightly beaten
\nCooking spray
\nFresh chives (optional)<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nServing size: 1 custard<\/p>\n
Calories: 181
\nFat: 6.1g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n