I
bet you think of dessert when you hear the word flan, don't you? Well
there are savory flans too and this happens to be one of my favorite
side dishes. There's just something about that creamy custard whether
sweet or savory. Today I bring you my Sweet Corn Flans that would be
perfect for any dinner side dish!
Sweet Corn Flans
1 cup sweet corn kernels (fresh or canned)
1 tablespoon olive oil
2 cups heavy cream
5 large eggs
1 teaspoon salt
black pepper to taste
non stick cooking spray
8 ramekins
Preheat oven to 350 degrees.
In a large bowl, whisk
together heavy cream and eggs and season with salt and pepper. Stir in
the chopped parsley. Spray ramekins with cooking spray, making sure to
coat them well. Spoon about 2 tablespoons of corn into each ramekin, portioning evenly. Next, pour the custard over the corn in each ramekin. Do not overfill.
Transfer ramekins onto a 9 x 13 rimmed baking sheet that is lined with parchment paper and bake for 35-40 minutes or until tops are lightly brown and egg custard is set.
Set aside to cool for about 10 minutes before un-molding.
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