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.



Buying and preparing asparagus

When buying asparagus the tenderest stalks are apple green with purple tips. Choose firm, bright green stalks with tight tips. To prepare, wash before using. If the lower stems are ...

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