Real African Dishes: [MC-AllEthnic-Recipes] Latin Grilled Corn and Roasted Garlic Flan

Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Latin Grilled Corn and Roasted Garlic Flan - 11g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Grilled Corn and Roasted Garlic Flan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons melted unsalted butter
1 head garlic
1 1/2 cups grilled corn kernels -- (from 2 to 3 ears) or frozen corn kernels
1 1/2 cups half and half -- or milk
2 whole eggs
2 egg yolks
salt and freshly ground white pepper -- to taste
freshly grated nutmeg
1 pinch cayenne pepper
1 dash favorite hot sauce -- optional
1/2 teaspoon sugar -- or to taste
For garnish: -- 6 sprigs Italian (flat-leaf) parsley

Preheat the oven to 350F.

Brush six 4-ounce ramekins with some of the melted butter. Chill the
ramekins in the freezer until the butter sets, about 5 minutes. Brush the
bottom and side of th ramekins a second time with melted butter and chill
again. Alternatively, the ramekins can be sprayed or coated with oil.

Roast the head of garlic in its skin in a small roasting pan until soft,
about 45 minutes. Let cool. Leave the oven on.

Cut the garlic crosswise in half and squeeze the sweet pulp out of the
skins. Place the pulp in a mixing bowl and mash with a fork.

Whisk in the corn, half and half, eggs, egg yolks, alt and pepper, nutmeg,
cayenne, and hot sauce. If the corn isn't particularly sweet, add the
sugar. Spoon the mixture into the ramekins.

Bring 1 quart water to a boil. Place the ramekins in a small roasting pan.
Pour in the boiling water to a depth of 1/2 inch. Loosely cover the pan
with aluminum foil. Bake the flans until set and a skewer inserted comes
out clean, 25 to 35 minutes.

Remove the ramekins from the water and let the flans stand for 3 minutes
before unmolding. Run a sharp knife tip around the inside of each ramekin.
Place a plate on top and invert. Gently shake the dish: The flan should
slip out easily. Garnish each flan with a parsley sprig and serve at once.

Serves 6

AuthorNote: Sweet flan is a Spanish dessert, of course, but savory flans
make a wonderful accompaniment to grilled meats and seafood. This one
combine the sweetness of roasted garlic and the smoky flavor of grilled
fresh corn. If you don't have time for grilling, tasty results can be
obtained by using frozen corn kernels.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 192 Calories; 14g Fat (65.0%
calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 174mg
Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 4131 0 2873 0 0 0 0 0 0 20151 0 0