Sweet Corn and Parmesan Flans

Ingredients

• 2 tablespoons basil thinly sliced
• 0.3 teaspoon pepper black freshly ground
• 18 small tear-drop cherry tomatoes ) (pear-shaped halved
• 4 large eggs 
• 1 teaspoon flour 
• 2.5 cups corn kernels fresh ( 5 ears)
• 1 cup milk 1% low-fat
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon salt 

Equipment

• food processor
• frying pan
• oven
• wire rack
• ramekin
• baking pan

Directions

1. Preheat oven to 35
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add corn, and cook 5 minutes or until tender, stirring occasionally.
4. Remove from heat. Set aside 1 cup corn kernels.
5. Place remaining corn in a food processor; pulse 5 times or until coarsely chopped.
6. Add milk and next 5 ingredients (through eggs) to food processor; pulse 4 times or until combined.
7. Pour about 1/2 cup corn mixture into each of 6 (6-ounce) ramekins coated with cooking spray.
8. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
9. Bake at 350 for 35 minutes or until the center barely moves when ramekins are touched.
10. Remove ramekins from pan; cool 5 minutes on a wire rack. Invert flans onto each of 6 plates.
11. Garnish each serving with about 2 1/2 tablespoons corn kernels, 6 tomato halves, and 1 teaspoon basil.