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You are here: Home / Recipes / Creamy Plantain Corn Sformato

Creamy Plantain Corn Sformato

October 13, 2016 by Tiffany Leave a Comment

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

This is a compensated campaign in collaboration with the American Egg Board and #WeAllGrow Latina Network.

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

Plantain Corn Sformato

Aside from the funny name, sformato is simply a savory Italian baked egg custard. It’s creamy, dreamy, and oh so good.

My dish is Latinized by adding some ripe plantains and corn. Now my Italian custard has some nice sazon. Both vegetables work really well because of their sweetness. Parmesan cheese, nutmeg, and cinnamon are added to give it a nice flavor profile.

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

This custard is perfect as a vegetarian entree, when served with salad on the side and is also great as a warm appetizer during a multi-course dinner.

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

I grew up eating corn and plantain in many variations, including dessert. This time, I decided to pair them together and see how they would turn out. Let me just tell you that I am hooked.

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

After they are baked, I served them with some fresh guacamole on top. The hot and cold combo was perfect for this recipe. You can skip the guacamole and serve them as is or with a cheese sauce on top.

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

The backbone for thisĀ Plantain Corn Sformato has got to be the eggs. No custard can be possible without them. I love using them in many of my dishes. They’re just so versatile,Ā with so many ways to prepare – and so many foods they complement well.

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

I am not kidding when I say this, but in my house, we go through 25 eggs a week. My husband and I shop at those big warehouseĀ stores because we buy them in bulk. Ā 4-18 egg cartons per 3-4 weeks. October 14h isĀ World Egg day. Let’s celebrate by eating some yummy corn sformato.

I give them to my girls every morning before school. It fuels them up and for simply 70 calories in one large egg theyĀ receive 6 grams of protein and 9 essential amino-acids.

I hope you can try this delicious Plantain Corn Sformato at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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This creamy plantain corn sformato recipe (Italian custard), is the perfect vegetarian entree or appetizer recipe for any occasion.
Print
Plantain Corn Sformato
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
 
This creamy plantain corn sformato recipe (Italian custard), is the perfect vegetarian entree or appetizer recipe for any occasion
Course: Appetizer
Servings: 4 servings
Author: Tiffany Bendayan
Ingredients
  • 1 ripe plantain
  • 1 1/2 cup of frozen corn kernels thawed
  • 1/2 medium onion chopped
  • 4 tablespoons of unsalted butter
  • 3 tablespoons of flour
  • 1 1/4 cups of milk
  • 2 eggs + 1 egg yolk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup parmesan cheese
  • Salt + Pepper
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray 4-5 custard cups with nonstick spray
  3. Place cups in a bigger baking pan
  4. Peel the plantain and slice into 3-4 thick chunks
  5. Boil these chunks in water until tender (about 15-20 minutes)
  6. Warm the milk in the microwave
  7. In a saucepan, melt 3 tablespoons of butter over medium-low heat
  8. When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)
  9. Add the warm milk and whisk vigorously to avoid lumps
  10. Keep whisking until the sauce starts getting thick and creamy.
  11. Remove from heat and add the salt, pepper, nutmeg, cinnamon and parmesan cheese
  12. In a bowl, whisk the eggs and the yolk
  13. Carefully add the little by little the hot bechamel sauce into the eggs whisking constantly to avoid the eggs from cooking. Set aside
  14. In a skillet melt the remaining tablespoon of butter over medium heat
  15. Add the onions and cook until translucent. Add the corn and continue cooking. Season with salt and pepper
  16. 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)
  17. Mix the puree with the egg mixture
  18. Pour into custard cups
  19. Add hot water to the baking pan
  20. Bake for 35-45 minutes or until set
  21. Remove from heat and let the custards rest for 3-4 minutes
  22. Invert on a plate and serve
  23. Enjoy!

This is a sponsored conversation written by me on behalf of American Egg Board . The opinions and text are all mine.

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Filed Under: Appetizers, Entrees, Recipes, Vegetarian Tagged With: easy corn sformato, egg recipes, italian custard, plantain recipes, sformato recipe

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Living Sweet Moments

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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