Tuesday, August 3

{companions} corn flan

Knee high by July ... well that is what my native Hoosier husband says anyway. Corn has been so good this year. Big ears, juicy and plentiful. When I was in Indiana corn season seemed to last forever. It was so good and so sweet.

(ok this post would be really great if I had a field of knee high corn but I had to make do!)

My mother grew up in Indiana and her father loved corn. In fact they had a victory garden that they basically lived off of. He was practical and conservative. She ate a lot of corn! She doesn't prefer it so much today but I love it. And my kids too!

Personally I like corn right from the cob. Grilled with some salt ok, yes and some butter. But it is so good. I like it in salad, salsas, as a garnish or as a dish. But I wanted to push myself a little and decided to get all fancy and make a corn flan. Now it sounds fancy - but it is EASY, friends really easy. Milk, eggs, a bit of sugar and that is it!

If you like corn and hanker for a little something different give this a go and see what you think. Kids and adults liked it in my household. And my son poured some maple syrup on it for breakfast the next day. Brilliant!

corn flan by ann west

3 cups whole milk
3 tbls sugar
4 eggs
2 egg yolks
4 ears corn (I think you can use frozen too!) Cooked and cut from the cob

Can you believe that is it? Ok so here is what you do...

I used an 8in pie plate. Once you have cooked the corn pulse it in a food processor with 1 cup of the milk. In a sauce pan heat the remaining 2 cups milk and sugar in a sauce pan. Whisk the eggs and yolks in another bowl. Pour the hot milk into the eggs while stirring. Push the corn/milk mix through a sieve and into the milk egg mixture. I added a large scoop of the solids that were remaining and tossed the rest. Add a pinch or two of salt and some pepper. Pour the milk/corn mix into the pie plate and place in a pan which you can fill 1/2 the way up with water. (although I have used the water bath I wonder if you really need it). Place in a 350 degree oven for 30 minutes or until set. enjoy!

The only thing I would change is what I served it with. I think next time I would serve it with some seared scallops or a lovely fish. It was a bit delicate for the beef!


Michael Procopio said...

Corn flan? You make it look seriously good. I will now be making this for certain this season, thanks to your photos (which made me look right past the steak, which is a rare event in my experience.)

Tthanks for adding me to your blogroll,too. If you hadn't, corn flan might never have entered my consciousness. For that, I am ever grateful.

knack said...

This meal looks delicious!! I have been really loving asparagus lately.... How do you season and cook yours? My mom told me to use olive oil garlic and a little soy sauce and it is good, but I was wondering what you do;)

Kristen In London said...

What a gorgeous idea!! Oh, I can smell that milky, Indiana-ish corn aroma from here. Thanks for a great idea! Your photographs are SO inspiring.

Bryan said...

Oh my Lord that sounds great! My mom is coming to visit this weekend, maybe I will make it and serve with a crab cake.

ann said...

A crab cake would be a great pairing for this! Yes yes!

ann said...
This comment has been removed by the author.
Mary said...

This really looks wonderful and it is a great idea. I wonder if it could be made in a crustless version as well. I hope you are having a wonderful day. Blessings...Mary

Christina said...

im gonna try this!
looks so good, my friend.

**We BLOG ARTISTS** said...

Corn Flan, Fish Tacos, Avacado Soup...when is YOUR cook book coming out?
I would totally buy "Dollop" by Ann....