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