Corn Flan Recipe
- 7 large eggs
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- 9 slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups)
- 1 1/2 cups cooked corn (from 3 medium ears)
- 2 teaspoons finely chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Preheat oven to 375°F.
- Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
- Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.
