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Corn Flan Side Dish

 
One serving costs about $1.12

$1.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free Spanish,European
spoonacular Score:40%

Spoonacular Score: 40%

 

Corn Flan Side Dish could be just the gluten free recipe you've been looking for. For $1.12 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 199 calories, 12g of protein, and 10g of fat each. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather inexpensive recipe for fans of European food. If you have pepper, corn kernels, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 51%, this dish is solid. Users who liked this recipe also liked Shoepeg Corn Side Dish, Green Chile & Corn Casserole Side Dish, and Fried Corn Southern-Style Side Dish.

Cream Sherry, Port Wine, and Tempranillo are my top picks for Creme Caramel. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some black pepper
black pepper
2 cups
2 cups corn kernels
corn kernels
4
4  eggs
eggs
0.25 cup
0.25 cup fresh ricotta
fresh ricotta
some
some kosher salt
kosher salt
2 Tbsps
2 Tbsps pecorino romano cheese
pecorino romano cheese
2 Tbsps
2 Tbsps pecorino romano cheese
pecorino romano cheese
1 cup
1 cup whole milk
whole milk
some black pepper
some
black pepper
2 cups corn kernels
2 cups
corn kernels
4  eggs
4
eggs
0.25 cup fresh ricotta
0.25 cup
fresh ricotta
some kosher salt
some
kosher salt
2 Tbsps pecorino romano cheese
2 Tbsps
pecorino romano cheese
2 Tbsps pecorino romano cheese
2 Tbsps
pecorino romano cheese
1 cup whole milk
1 cup
whole milk

Equipment

food processor
food processor
roasting pan
roasting pan
mixing bowl
mixing bowl
double boiler
double boiler
ramekin
ramekin
blender
blender
knife
knife
oven
oven
food processor
food processor
roasting pan
roasting pan
mixing bowl
mixing bowl
double boiler
double boiler
ramekin
ramekin
blender
blender
knife
knife
oven
oven


Instructions

  1. Preheat the oven to 325 degrees. Grease four 1-cup capacity ramekins and set them aside.
  2. In a blender or food processor, combine 1 cup of corn kernels with 1/2 cup of milk. Puree until smooth, and repeat with the remaining corn and milk.
  3. In a large mixing bowl, ideally one with a handy pouring spout if you happen to have one of that type available to you, combine the corn puree, ricotta, Pecorino-Romano, and eggs. Mix them up well, and season with salt and pepper. Now pour the mixture into the greased ramekins, leaving a half-inch of custard-free space leading up to the top edge of the ramekin to allow for expansion.
  4. The most difficult thing about this recipe may be having to tell your loved ones that you're utilizing a bain-marie, and then explaining what a bain-marie is. Set your ramekins into a lasagna pan or roasting pan. Carefully pour in enough water so that the water level is half the way up the sides of the ramekins. Too much more, and you run the risk of water sneaking into your custards, and we don't want that. This is your bain-marie, or water bath, in which you will cook the custards for 55 minutes to one hour, until a knife inserted into the custard emerges clean. Carefully remove the bain-marie from the oven - we don't want any splashing on the exit from the oven, either - and allow to cool for 5 to 10 minutes. The custards may be served warm or at

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.17
Ingredient
some black pepper
2 cups corn kernels
4 eggs
¼ cups fresh ricotta
2 tablespoons pecorino romano cheese
2 tablespoons pecorino romano cheese
1 cup whole milk
Price
$0.01
$2.67
$0.96
$0.29
$0.20
$0.20
$0.33
$4.66

Nutritional Information

Quickview
208 Calories
13g Protein
10g Total Fat
17g Carbs
4% Health Score
Limit These
Calories
208k
10%

Fat
10g
16%

  Saturated Fat
4g
31%

Carbohydrates
17g
6%

  Sugar
7g
9%

Cholesterol
184mg
61%

Sodium
363mg
16%

Get Enough Of These
Protein
13g
27%

Phosphorus
275mg
28%

Selenium
18µg
26%

Vitamin B2
0.37mg
22%

Calcium
186mg
19%

Vitamin B5
1mg
15%

Vitamin B12
0.83µg
14%

Folate
53µg
13%

Vitamin A
562IU
11%

Vitamin B1
0.17mg
11%

Magnesium
43mg
11%

Vitamin D
1µg
11%

Potassium
369mg
11%

Zinc
1mg
10%

Vitamin B6
0.19mg
10%

Manganese
0.15mg
7%

Vitamin B3
1mg
7%

Iron
1mg
7%

Vitamin C
4mg
6%

Fiber
1g
6%

Copper
0.08mg
4%

Vitamin E
0.57mg
4%

covered percent of daily need

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