Corn Flan with Zucchini

-Melt butter in large skillet over medium heat

-Saute onions until softened and not colored– about 5 minutes

-Add ⅔ of the corn (about 1⅓ cups) to the pan

-Cook for 2-3 minutes over medium heat (again – get no color)

-Add the milk, salt, pepper and sugar and simmer 5 minutes and stirring several times during simmering

-Remove mixture from heat and let cool for a few minutes

-Transfer mixture to food processor and process until smooth

-Transfer mixture to bowl and add remaining corn kernels, break crumbs & parmesan cheese

-Whisk eggs in separate bowl and then add and blend them to main mixture

-preheat oven to 325 degrees

-butter 8 ramekins or molds evenly and coat with dusting of bread crumbs to line the molds.

-Fill the prepared molds with the corn mixture (up to ¼ inch below top)

-Place in baking pan half filled with hot water and lay a sheet of aluminium foil over the molds

-Bake in lower third of oven until a knife inserted into the center comes out clean (about 30-35 minutes)

-Remove from oven and let cool a few minutes and un mold.

-If preparing ahead of time, do not unmold – keep in refrigerator 1-2 days

-Reheating: Place molds into a large pyrex casserole dish with 1-2 oz of water and cover with plastic wrap & warm in microwave– allow to cool briefly and un mold.

-Additional presentation with zucchini:

-3 zucchini – use vegetable peeler to form 20 long thin strips

-Blanche zucchini strips 1 minute in boiling water,

-remove and rinse in cold water,

-pat dry and brush with olive oil, salt and pepper lightly and

-place in spiral fashion into 3-4 round ramekins to encourage curved shapes for use later

-When corn custards are ready for service, warm the ramekins holding the zucchini strips in microwave

-Surround unmolded corn flans with zucchini and secure with tooth picks