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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The secret to this delectable flan is straining the mixture before baking. Ingredients:
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 |
Directions:
1. 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.
2. Bake at 350° for 25 minutes or until set. Remove custards from water, and cool 5 minutes on a wire rack. Invert onto plates.
3. Prepare demi-glace sauce according to package directions.
4. Process parsley and oil in blender until smooth. Serve demi-glace sauce and parsley oil with corn flan.
5. Note: For demi-glace sauce mix we used Knorr brand.
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