CORN FLAN

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Corn Flan image

Provided by Susur Lee

Categories     Milk/Cream     Egg     Appetizer     Side     Bake     Corn     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 8

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

Steps:

  • 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.

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