Sweet corn flan with thyme
1 cup heavy cream
1/2 cup milk
4 cups yellow corn kernels, plus 1 cup for topping(frozen- or canned corn, drained-works well)
1 tbsp, chopped fresh thyme leaves, plus 1 tbsp for topping
1 tsp salt, plus 1/2 tsp for topping
1/4 tsp black pepper
4 tbsp unsalted butter
1 tsp sugar
8 6-oz ramekins or an 8" x 8" baking pan
Preheat oven to 375. In a large bowl, whisk eggs, cream, milk, corn kernels, thyme, salt and pepper.
Ladle mixture into ramekins, leaving 1/4" clearance at top. Place ramekins in a roasting pan filled with hot water(should reach halfway up ramekins). Cover tightly with foil. Bake for 25 to 30 minutes or until just set(center will be wobbly). Cool for 20 minutes, still in water, before serving. (If using one big pan, bake in water for 1 hour.) To reheat, warm at 250 for 10 minutes.
As flan is baking, melt butter in skillet over medium heat; add remaining corn and salt, and sugar. Stir until browned, about 10 minutes.
Top each flan with a corn mixture(may be made ahead and reheated) and sprinkle with fresh thyme.
Pairs Well With
I got this from glamour magazine and made it for thanksgiving. It is very rich and very good.