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

Plantain Corn Sformato

This creamy plantain corn sformato recipe (Italian custard), is the perfect vegetarian entree or appetizer recipe for any occasion
Course Appetizer
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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!