Olive oil (for greasing)
1 cup of canned or frozen corn (150 g)
3 eggs
1 cup of skim milk (240 ml)
1/2 teaspoon of salt
a pinch of nutmeg
Olive oil (for greasing)
1 cup of canned or frozen corn (150 g)
3 eggs
1 cup of skim milk (240 ml)
1/2 teaspoon of salt
a pinch of nutmeg
Preheat the oven to 350°F (medium)
Grease six ramekin molds with olive oil, each measuring 7.3 cm in diameter and 4.5 cm in height. Reserve
In a blender, beat all ingredients lightly until you get a thick paste, but don't grind all the corn grains
Distribute the mixture among the molds and place them in a water bath in the preheated oven until, when you insert a toothpick into one of the puddings, it comes out clean (about 50 minutes)
Let it cool and unmold onto individual plates
Serve warm or at room temperature
81 calories per serving
