Plantain Corn Sformato

Name: Plantain Corn Sformato
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 1 ripe plantain; 1 1/2 cup frozen corn kernels; 1/2 medium onion; 4 tablespoons unsalted butter; 3 tablespoons flour; 1 1/4 cups milk; 2 eggs + 1 egg yolk; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1 cup Parmesan Cheese; salt + pepper

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
4 servings
Calories
364 kcal
Course
Appetizer

Plantain Corn Sformato

Kira Merritt

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This creamy plantain corn sformato recipe (Italian custard), is the perfect vegetarian entree or appetizer recipe for any occasion

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Ingredients

Servings

1 ripe plantain
1 1/2 cup frozen corn kernels thawed
1/2 medium onion chopped
4 tablespoons unsalted butter
3 tablespoons flour
1 1/4 cups milk
2 eggs + 1 egg yolk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup Parmesan Cheese
salt + pepper

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Instructions

Preheat oven to 350 degrees Fahrenheit
Spray 4-5 custard cups with nonstick spray
Place cups in a bigger baking pan
Peel the plantain and slice into 3-4 thick chunks
Boil these chunks in water until tender (about 15-20 minutes)
Warm the milk in the microwave
In a saucepan, melt 3 tablespoons of butter over medium-low heat
When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
Add the warm milk and whisk vigorously to avoid lumps
Keep whisking until the sauce starts getting thick and creamy.
Remove from heat and add the salt, pepper, nutmeg, cinnamon and parmesan cheese
In a bowl, whisk the eggs and the yolk
Carefully add the little by little the hot bechamel sauce into the eggs whisking constantly to avoid the eggs from cooking. Set aside
In a skillet melt the remaining tablespoon of butter over medium heat
Add the onions and cook until translucent. Add the corn and continue cooking. Season with salt and pepper
When corn and onions are tender, place them in the blender with the plantain. Blend until you achieve a puree (if puree is too thick add 1-2 tablespoons of water)
Mix the puree with the egg mixture
Pour into custard cups
Add hot water to the baking pan
Bake for 35-45 minutes or until set
Remove from heat and let the custards rest for 3-4 minutes
Invert on a plate and serve
Enjoy!

Nutrition Information

Show Details

Calories 364kcal (18%) Carbohydrates 25g (8%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.5g Cholesterol 138mg (46%) Sodium 466mg (19%) Potassium 381mg (11%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 791IU (16%) Vitamin C 5mg (6%) Calcium 415mg (42%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories	364kcal	18%
Carbohydrates	25g	8%
Protein	17g	34%
Fat	23g	35%
Saturated Fat	14g	70%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.5g	25%
Cholesterol	138mg	46%
Sodium	466mg	19%
Potassium	381mg	8%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	791IU	16%
Vitamin C	5mg	6%
Calcium	415mg	42%
Iron	1mg	6%