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This is one of my most client-requested dinner party dishes ever. It plates up beautifully even if you're a novice. The flan can be used with other dishes as can the spicy shrimp. I've used the shrimp in Chinese spoons as an appetizer.


  • For the Flan:
  • 2 cups fresh corn kernels
  • 1 cup half and half
  • 1/2 cup feta cheese -- I would use goat cheese, but that's my taste
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon kosher salt
  • pinch white pepper
  • For the Shrimp:
  • 1 pound, large shrimp -- peeled and deveined
  • 2 tablespoons flour
  • 2 teaspoons paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • fresh chives -- chopped for garnish


  • Preheat oven to 375º.
  • Coat six 4-ounce flan or creme brulee molds with cooking spray.
  • Bring some water to a simmer on the stove.
  • Blend corn, half and half, and feta (or other cheese) in blender till almost smooth. Add the eggs, egg yolks, salt and pepper and pulse to combine.
  • Arrange flan dishes in a roasting pan and fill with corn mixture.
  • Transfer pan to oven and add the hot water half-way up the sides of the dishes.
  • Bake 20-25 min. or till knife tip comes out clean.
  • Remove flans from the water bath and cool 3-5 min. before unmolding.
  • Combine shrimp, flour, and seasonings in a bowl, and toss till shrimp are well coated.
  • Saute shrimp in oil and butter in a large saute pan over medium-high heat.
  • Cook just till well browned on both sides but not cooked through.
  • Transfer to a plate.
  • Deglaze pan with wine, using a spoon to scrape up any brown bits on the bottom. Simmer till reduced by half, 2-4 min. Add broth and simmer another 2-4 min.
  • Return shrimp to the pan and cook till firm and sauce is thickened, about 2 min.
  • Finish with butter.
  • Plating - before unmolding, loosen flans by running the knife tip around the sides of the dishes.
  • Position plate on top of a flan in it's dish.
  • Holding the plate and the dish together, invert them so the plate is now on the bottom and the dish is on the top.
  • Lift off the flan dish.
  • Spoon shrimp and sauce over the flans and garnish with chopped chives.
  • Source:
  • "Cuisine at Home #58 August 2006"

Categories: Dairy  Eggs  Main Dish  Oven  Shellfish 

Author Credit: Cuisine at Home

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