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Categories:Viewed: 4 - Published at: 5 years ago
Ingredients
- 4 ears corn
- 2 cups milk
- 2 teaspoons butter, more or less
- Salt
- 2 eggs
- 1 egg yolk
- 1 teaspoon chili powder, preferably ancho
- Pinch cayenne
Method
- 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.
