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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 30 min Start to finish: 1 1/2 hr Ingredients:
7 large eggs |
1 cup heavy cream |
2 tablespoons pure maple syrup |
9 slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups) |
1 1/2 cups cooked corn (from 3 medium ears) |
2 teaspoons finely chopped fresh tarragon |
1/2 teaspoon salt |
1/4 teaspoon freshly ground white pepper |
Directions:
1. Preheat oven to 375°F.
2. Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
3. Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes. Cool 10 minutes, then invert flan onto a plate. Cut crosswise into 8 slices.
4. Cooks' note: Flan may be made 1 day ahead. Cool, uncovered, then chill, covered, in pan. Turn out onto a plate and reheat by steaming briefly in a covered steamer pot.
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