Makes 4 servings. Difficulty
1 Tablespoon unsalted butter, divided 2 shallots, minced 1 garlic clove, minced 1 cup zucchini, finely chopped 1 cup corn (fresh or frozen) 1 teaspoon fresh thyme, chopped 1 teaspoon fresh Italian parsley, chopped 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup cream 3 large eggs 1/4 cup grated Gouda cheese Fresh thyme for garnish
Preheat the oven to 325°F. Position the rack in the lower third of the oven. Lightly grease four 6-oz. ramekins or custard cups.
Melt butter in a medium skillet over medium heat. Add the shallots and garlic; sauté until softened, about 2 minutes. Add the zucchini, corn, thyme and Italian parsley and sauté for 3-5 minutes or until the vegetables are just softened. Transfer mixture to a bowl and season to taste with salt and freshly ground black pepper.
Heat the cream to a near boil. Whisk the eggs into the vegetable mixture. Slowly whisk in the hot cream and ladle the mixture into the prepared ramekins. Sprinkle the tops with the grated Gouda cheese.
Place the custards in a water bath. Cover the pan with aluminum foil and bake until the custard is set two-thirds of the way to the center of the ramekins, about 25-30 minuts. Loosen the aluminum cover and cook for another 10 minutes. Let cool 10 minutes. Run a knife around the inside edge of each ramekin dish to release the custard. Invert the ramekins onto serving plates. Garnish with fresh thyme and serve.