Sweet Corn Flans with Tomato-Corn Relish Recipe

Sweet Corn Flans with Tomato-Corn Relish Recipe

  • 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
  • 1/3 cup chopped red onion
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
  1. Make flans: Preheat oven to 350 degrees 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 puree remainder in a blender with milk until smooth. Force corn puree through a fine sieve into a bowl, discarding skins.
  4. Whisk together eggs, salt, and cayenne until blended and whisk in corn puree.
  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.