CORN FLAN WITH SPICY SHRIMP
This recipe is adapted from Cuisine at Home. It is really relative easy to make and the presentation is so elegant. The original recipe called for fresh corn; however, I made it using frozen corn that had been defrosted.
Provided by PaulaG
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Coat six 4-oz flan molds with nonstick spray or olive oil.
- Blend corn, half and half and feta in a blender until almost smooth.
- Add the eggs, yolks, salt and pepper pulsing to combine.
- Place the flan dishes in a roasting pan and fill with corn mixture.
- Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
- Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
- Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
- For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
- In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
- Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
- Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
- Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
- Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.
Nutrition Facts : Calories 396.4, Fat 20.9, SaturatedFat 10.3, Cholesterol 285.1, Sodium 1127.6, Carbohydrate 30.7, Fiber 3, Sugar 2.5, Protein 21.4
CORN FLAN
Provided by Mark Bittman
Categories weekday, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes.
- Meanwhile, heat oven to 300 degrees, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter.
- Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins.
- Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 586 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CORN AND GOAT CHEESE FLAN WITH WATERCRESS PUREE AND PARMESAN CRISP
Steps:
- 1. For the parmesan crisp,s preheat the oven to 200 degrees. 2. On a parchment lined sheet tray, place 1 T of Parmesanand form a circle about 2" in diameter. Repeat to make 10 circles 3. Bake in the 200 degree oven for 10 minutes. Remove and let the crisps coo. 4. For watercress puree, place the watercress and olive oil in the bowl of a food processor and puree. Strain the mixture through a fine chinois and reserve. 5. For the roasted corn flan preheat oven to 325 degrees. 6. Melt the butter in a wide saute pan. Add the corn and saute until it is golden brown. 7. In a lare mixing bowl, add the cream, eggs, goat cheese and thyme; whisk until smooth. Add the roasted corn, salt and white pepper to the goat cheese mixture. Stir to combine 8. Spray 10 6 oz ramekins with nonstick cooking spray. ladle 1/2 cup of the mixture into each ramekin. 9. Place the ramekins in a large baking pan. Add enough hot water to fill halfway up the side of the pan. Carefully place the pan in the 325 degree oven and bake, uncovered, for 50 minutes. 10. Remove the pan from the oven and transfer the ramekins to a wire rack so that the flans can cook slightly. 11. To serve, loosen around the sides with a knive and invert each onto individual plates. Insert a Parmesan crisp into the flan and drizzle with watercress puree. Garnish with additional roasted corn.
CORN FLAN
Provided by Susur Lee
Categories Milk/Cream Egg Appetizer Side Bake Corn Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
- 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.
ROASTED CORN FLAN RECIPE
Provided by anonsouthernbell
Number Of Ingredients 9
Steps:
- Preheat oven to 300F rack in center. Lightly butter the ramekins. In a blender blend all ingredients until smooth. Set aside for one hour. After 1 hour skim the air bubbles off top season w/salt and pepper. Place ramekins in a large baking dish and pour in mixture. Place in oven and pour hot water into the baking dish 1/2 way over ramekins. Cover w/aluminum foil and bake until set about 1 hour. Center should still seem lose.
TENNESSEE CORN AND TRUFFLE FLAN
Steps:
- Preheat oven to 325 degrees. In a bowl, combine flour, cornmeal, sugar, baking soda and sea salt. Set aside. If using frozen corn, make sure it is well-defrosted and drained.
- Warm a nonstick skillet over high heat and toss corn in to dry and toast slightly. In a bowl, combine cooked corn with 7 tablespoons melted butter, the eggs, cayenne and sour cream. Using a few swift strokes, add dry ingredients. Stir in cheese and shaved truffle, reserving just enough truffle to garnish flan before serving.
- Use remaining tablespoon butter to grease 8 6-ounce ramekins. Spoon mixture into ramekins, cover each with foil and place in a baking pan. Add boiling water to pan until it reaches halfway up ramekins. Bake for 25 minutes. Remove from oven and allow to rest, covered, for 10 minutes before serving. Flan can be served, garnished with additional truffle slices, in ramekin or loosened and turned out on a plate.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 28 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
CORN FLAN WITH SMOKED SALMON
Steps:
- Simmer heavy cream with 1 cup of corn and caraway for 6 to 8 minutes. Puree in food processor and strain.
- Using egg scissors, remove the top of 12 brown eggs. In a bowl, whisk 4 eggs, slowly adding cream to the bowl while whisking. Reserve remaining eggs for another use. Season with salt and pepper.
- Rinse the inner shells of all 12 shells and remove any loose shell with your fingers. (If egg scissors aren't available, use serrated knife). Place eggshells back in original cardboard container (not styrofoam) and fill 2/3 of the way with egg and cream mixture.
- Preheat the oven to 350 degrees F.
- Place the eggs, in the cardboard container, in a baking pan with 1-inch of water. Cover with foil. Bake for 35 minutes. Cut salmon slices into thin strips or julienne. Toss strips with chives, salt, pepper, and lemon zest. Top each egg with the seasoned julienne salmon. Serve with an espresso spoon and a cocktail fork, in an eggcup or a bed of salt.
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