Roasted Corn Flan Recipes

SWEET CORN FLANS WITH TOMATO-CORN RELISH

Steps:

• Make flans:
• Preheat oven to 350°F.
• Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
• 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.
• Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
• Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
• Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
• Make relish:
• Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
• Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

ROASTED GARLIC FLAN

Steps:

• Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
• Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
• Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
• Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.

CORN FLAN

Steps:

• Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
• Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
• Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
• Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.

ROASTED CORN GUACAMOLE

Steps:

• Combine the avocados, corn, onion, cilantro, lime juice, and creme fraiche in a bowl and mix well. Season to taste with salt and pepper. Serve with tortilla chips.

ROASTED CORN FLAN RECIPE

Steps:

• Preheat oven to 300F rack in center. Lightly butter the ramekins. In a blender blend all ingredients until smooth. Set aside for one hour. After 1 hour skim the air bubbles off top season w/salt and pepper. Place ramekins in a large baking dish and pour in mixture. Place in oven and pour hot water into the baking dish 1/2 way over ramekins. Cover w/aluminum foil and bake until set about 1 hour. Center should still seem lose.

CORN FLAN WITH SPICY SHRIMP

Steps:

• Preheat oven to 375 degrees.
• Coat six 4-oz flan molds with nonstick spray or olive oil.
• Blend corn, half and half and feta in a blender until almost smooth.
• Add the eggs, yolks, salt and pepper pulsing to combine.
• Place the flan dishes in a roasting pan and fill with corn mixture.
• Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
• Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
• Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
• For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
• In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
• Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
• Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
• Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
• Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.

ROASTED GARLIC FLAN

Steps:

• Preheat the oven to 350°F Butter six 4 ounce ramekins.
• Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste.
• Combine 3-4 tablespoons of the paste in a food processor with eggs, salt, and pepper.
• Pulse until smooth. Add the heavy cream and pulse just until mixed.
• Pour into the ramekins and place the ramekins into a water bath.
• Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes.
• Run a knife around the inside edge of each ramekin and turn out onto serving plates.