SWEET CORN FLANS WITH TOMATO-CORN RELISH
Categories Egg Onion Tomato Side Bake Low Fat Vegetarian Basil Corn Summer Ramekin Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
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.
SIMPLE ROASTED CORN
Follow this easy recipe for tender, juicy corn.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Measure a 24-inch length of twine, if using, and cut into 4 even pieces.
- Peel back the husks from the cobs but do not remove completely. Remove all of the silk underneath and discard. Drizzle the cobs with some oil and sprinkle with salt and pepper. Pull the husks back up and around the corn.
- Put the corn directly on the oven rack and roast until the corn is tender and the husks are golden brown, 15 to 20 minutes.
- If using twine, pull the husks back and tie with a piece of string. Transfer the cobs, in their husks, to a serving platter.
CORN FLAN
Provided by Mark Bittman
Categories weekday, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 586 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED GARLIC FLAN
Make and share this Roasted Garlic Flan recipe from Food.com.
Provided by Scarlett516
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 272.3, Fat 24.6, SaturatedFat 14.5, Cholesterol 187.3, Sodium 448.7, Carbohydrate 8.6, Fiber 0.5, Sugar 0.5, Protein 5.7
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