Ingredients
- 4 whole garlic heads
- 3 quarts fresh corn kernels taken off the cob (about 20 ears)
- 2 cups thinly sliced scallion rings
- 2 teaspoons chopped fresh thyme Cooking spray
- 1 1/2 quarts far-free milk
- 3 cups whole egg substitute (like egg beaters)
- 1 Tablespoon kosher salt
- 1/4 teaspoon white pepper
Directions
Preheat oven to 325 degrees.
Remove white papery skin form garlic heads (do not peel or separate cloves). Wrap garlic in foil. Bake at 375 degrees for 40 minutes or until garlic cloves are soft and squishy. Cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Mash pulp. Set aside.
Heat a pot of unsalted water to boiling and using a blanching basket or frying basket, place corn in boiling water. When water comes back to boil, remove corn (do not discard water) and shock corn in an ice water bath. Drain well. Set aside 101/2 quarts of the corn.
Repeat this procedure with the scallions. Discard cooking water.
In a blender, puree the reserved 1-1/2 quarts of corn until smooth. Bring two gallons of water to boil.
Coat 24 (6-ounce) custard cups/ramekins with cooking spray. In a large bowl, combine mashed roasted garlic, whole corn, pureed corn, scallions, thyme, milk, eggs, egg yolks, salt and pepper, stirring with a whisk. Divide the flan mixture evenly among prepared custard cups, about 4 1/2oz each. Divide custard cups between 2-4”: hotel pans and carry the hotel pans to the oven. Pull racks out of the oven and VERY CAREFULLY pour the boiling water around the custard cups, 3/4 up the sides of the cups, creating a hot water bath.
Bake at 325 degrees for 30-40 minutes or until an instant read thermometer registers 160 degrees. Carefully, remove cups from pan. First cool on rack until room temperature and finish cooling in walkin cooler. Loosen edges of custards with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates.
Nutrition Facts
24 servings per container
Serving Size 177G
| Amount per serving | ||
|---|---|---|
| Calories | 115 | |
| % Daily Value* | ||
| Total Fat 2g | 3% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 0.5g | ||
| Cholesterol 2mg | 0% | |
| Sodium 385mg | 16% | |
| Total Carbohydrate 18g | 6% | |
| Dietary Fiber 1.5g | 8% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 9g | ||
| Protein 9g | ||
| Vitamin D 0mcg | 8% | |
| Calcium 0mg | 10% | |
| Iron 0mg | 6% | |
| Potassium 430mg | 12% | |
| Vitamin A 0mcg | 10% | |
| Vitamin C 0mcg | 15% | |
| Vitamin E 0mg | 0% | |
| Vitamin K 0mcg | 20% | |
| Thiamin 0mg | 10% | |
| Riboflavin 0mg | 15% | |
| Niacin 0mg | 8% | |
| Vitamin B6 0mg | 6% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 6% | |
| Biotin 0mcg | 0% | |
| Chloride 0mg | 2% | |
| Pantothenate 0mg | 15% | |
| Phosphorus 0mg | 15% | |
| Iodine 0mcg | 10% | |
| Magnesium 0mg | 10% | |
| Zinc 0mg | 8% | |
| Selenium 0mcg | 15% | |
| Copper 0mg | 4% | |
| Manganese 0mg | 10% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Corn, Skim Milk, Egg Substitute (egg Whites (99%), Less Than 1%: Natural Flavor, Color (includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (xanthan Gum, Guar Gum). Vitamins And Minerals: Calcium Sulfate, Iron (ferric Phosphate), Vitamin E (alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (riboflavin), Vitamin B1 (thiamine Mononitrate), Vitamin B6 (pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3), Scallion, Garlic, Salt, Thyme, White Pepper.