Corn & Zucchini Flan
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 159 |
| Fat | 10g |
| Saturated Fat | 7g |
| Cholesterol | 137mg |
| Sodium | 287mg |
| Carbohydrates | 13g |
| Dietary Fiber | 2g |
| Protein | 7g |
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