SWEET CORN FLANS WITH TOMATO-CORN RELISH
Categories Egg Onion Tomato Side Bake Low Fat Vegetarian Basil Corn Summer Ramekin Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make flans:
- Preheat oven to 350°F.
- Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
- Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
- Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
- Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
- Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
- Make relish:
- Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
- Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michael Reyes
[email protected]I followed the recipe exactly and the flans turned out perfectly. They were so creamy and flavorful.
irfan Koko
[email protected]These flans were a little bit too sweet for my taste, but they were still very good.
riley noble
[email protected]I didn't have any fresh corn on hand, so I used canned corn and they still turned out great.
Suhana Kabir
[email protected]These flans were very easy to make and they were a great way to use up leftover corn.
Nteku Granny
[email protected]I made these flans for a dinner party and they were a big hit. Everyone loved the unique flavor.
Jaye Smith
[email protected]These flans were a little bit bland, but they were still good.
Top Master
[email protected]I added a little bit of grated Parmesan cheese to the flans and it gave them a nice savory flavor.
Aryan Imran
[email protected]These flans were a great way to use up leftover corn.
Sunil Aidi
[email protected]I didn't have any ramekins, so I used a muffin tin and they turned out just fine.
CATERPILLAR BUTTERFLY
[email protected]These flans were a little bit more work than I expected, but they were definitely worth it.
Jabez Tadesse
[email protected]I made these flans for a brunch party and they were a big hit. Everyone loved the sweet and savory combination.
Bright Mojela
[email protected]These flans were the perfect summer side dish. They were light and refreshing.
Latonya Brannon
[email protected]I added a little bit of chopped red bell pepper to the relish and it gave it a nice pop of color and flavor.
Kawtare Blhmare
[email protected]These flans were very easy to make and they were a big hit with my family.
Success johnson
[email protected]I didn't have any fresh corn on hand, so I used frozen corn and they still turned out great.
Farhad Ahmad
[email protected]These flans were a little bit too sweet for my taste, but they were still very good.
Noah Miller
[email protected]I followed the recipe exactly and the flans turned out perfectly. They were so creamy and flavorful.
Ntando Msomi
[email protected]These flans were delicious! I will definitely be making them again.
Ikoba Nasser
[email protected]I made these flans for a potluck and they were a huge success! Everyone loved them.
Dorcas Gitonga
[email protected]These sweet corn flans were a hit at my dinner party! They were so easy to make and they looked so elegant.