Corn Flan

Southern Living
The secret to this delectable flan is straining the mixture before baking.
8 servings


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4 cups fresh corn kernels(about 8 ears)
1 1/2 cups half-and-half
6 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 (1.2-ounce) envelopes demi-glace sauce mix
1 cup chopped fresh Italian parsley
1/3 cup olive oil


Process corn in a blender until smooth, stopping to scrape down sides. Add half-and-half and next 3 ingredients; process until smooth. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Pour mixture into 8 (6-ounce) buttered custard cups or ramekins. Place cups in a 13- x 9-inch baking dish. Add hot water to dish to a depth of 1 inch.

Bake at 350° for 25 minutes or until set. Remove custards from water, and cool 5 minutes on a wire rack. Invert onto plates.

Prepare demi-glace sauce according to package directions.

Process parsley and oil in blender until smooth. Serve demi-glace sauce and parsley oil with corn flan.

Note: For demi-glace sauce mix we used Knorr brand.

Created date

October 2003