ROASTED CORN AND GOAT CHEESE FLAN WITH WATERCRESS PUREE AND PARMESAN CRISP

ROASTED CORN AND GOAT CHEESE FLAN WITH WATERCRESS PUREE AND PARMESAN CRISP image

Yield 10 servings

Number Of Ingredients 14

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Parmesan Crisps:
1 cup grated parmesan cheese
Watercress Puree:
1 bunch watercress
1/4 cup olive oil
Roasted Corn and Goat Cheese Flan:
2 T unsalted butter
3 cups frozen corn, plus more to garnish
2 cups heavy whipping cream
6 eggs
8 oz goat cheese
3 T finely chopped fresh thyme
1/2 tsp salt
1/4 tsp white pepper.

Steps:

1. For the parmesan crisp,s preheat the oven to 200 degrees. 2. On a parchment lined sheet tray, place 1 T of Parmesanand form a circle about 2" in diameter. Repeat to make 10 circles 3. Bake in the 200 degree oven for 10 minutes. Remove and let the crisps coo. 4. For watercress puree, place the watercress and olive oil in the bowl of a food processor and puree. Strain the mixture through a fine chinois and reserve. 5. For the roasted corn flan preheat oven to 325 degrees. 6. Melt the butter in a wide saute pan. Add the corn and saute until it is golden brown. 7. In a lare mixing bowl, add the cream, eggs, goat cheese and thyme; whisk until smooth. Add the roasted corn, salt and white pepper to the goat cheese mixture. Stir to combine 8. Spray 10 6 oz ramekins with nonstick cooking spray. ladle 1/2 cup of the mixture into each ramekin. 9. Place the ramekins in a large baking pan. Add enough hot water to fill halfway up the side of the pan. Carefully place the pan in the 325 degree oven and bake, uncovered, for 50 minutes. 10. Remove the pan from the oven and transfer the ramekins to a wire rack so that the flans can cook slightly. 11. To serve, loosen around the sides with a knive and invert each onto individual plates. Insert a Parmesan crisp into the flan and drizzle with watercress puree. Garnish with additional roasted corn.