Sweet Corn Flans with Tomato-Corn Relish |
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Prep Time: 40 Minutes Cook Time: 170 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
3 ears fresh corn, shucked |
2/3 cup 1% milk |
2 large eggs |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
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 |
Directions:
1. Make flans: 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.
7. Make relish: Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
8. Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
9. Cooks' notes: ·Flans and reserved corn for relish may be chilled, covered, up to 1 day.
10. Each serving contains about 146 calories and 6 grams fat. Nutritional analysis provided by Gourmet
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