Sweet Corn Flans with Tomato-Corn Relish

By mirelsonp

Recipe source: Gourmet | June 2000

Make ahead: Flans and reserved corn for relish may be chilled covered, up to 1 day.

Ingredients

• For flans:
• 3 ears fresh corn, shucked
• 2/3 cup 1% milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• For relish:
• 3/4 cup corn reserved from flans
• 6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
• 1/3 cup chopped red onion
• 1 tablespoon chopped fresh basil
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon red-wine vinegar
• Special equipment:
• 4 (4- to 6-ounce) ramekins

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Make flans:

1. Preheat oven to 350°F.

2. Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.

3. 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.

4. Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.

5. Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.

6. Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.

Make relish:

1. Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.

2. Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.








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