Sweet Corn Flans with Tomato-Corn Relish
Delicate corn custards topped with a fresh tomato and corn relish. These savory flans combine the sweetness of fresh corn with a hint of cayenne, complemented by a bright summer relish of tomatoes, red onion, and basil.
Ingredients
- •3 ears fresh corn, shucked
- •⅔ cup 1% milk
- •2 large eggs
- •½ teaspoon salt
- •⅛ teaspoon cayenne
- •¾ cup corn reserved from flans
- •6 ounces grape or cherry tomatoes
- •⅓ cup chopped red onion
- •1 tablespoon chopped fresh basil
- •2 teaspoons extra-virgin olive oil
- •1 teaspoon red-wine vinegar
- •4 pieces ramekins
Cooking Instructions
- 1.
Preheat oven to 350°F.
5 min
- 2.
Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
10 min
- 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.
15 min
- 4.
Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
5 min
- 5.
Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
40 min
- 6.
Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
120 min
- 7.
Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
10 min
- 8.
Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
5 min
