Yields 6



1 1/2 cups corn (3 ears of corn)

1 cup heavy cream or to cover corn

2 each eggs

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

4 ramekins (4 ounces), lightly butter



Preheat oven to 300°F. In a medium saucepan combine the corn with the cream and bring to a boil over medium heat.  Reduce the heat to low and cook slowly until the corn is soft, set aside and let it cool.

In a blender puree the corn and cream adding the eggs one at a time.  Season with salt and freshly ground pepper.  Strain through a sieve.  Pour the mixture into the ramekins, set the ramekins in a baking dish and set in the center of oven, pour enough water to cover 1/2- inch on the sides of the ramekins.  Cover the pan with aluminum and bake until set, 1 – 1/2 hours.

Remove from the water bath.  To serve run a knive around the inside of a ramekin, and unmold into the plate.

If not using immediately cool the flan completely, cover with plastic wrap and refrigerate.  To reheat uncover and place in a water bath to simmer over low heat for around 20 minutes or until warm.



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