Garlic and corn flan - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head garlic |
| 1 | tablespoon | Olive oil |
| 2 | larges | Eggs |
| 2 | larges | Egg yolks |
| 1 | cup | Half-and-half |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| Hot red-pepper sauce (opt.) | ||
| 1½ | cup | Fresh whole-kernel corn |
| Boiling water | ||
Directions
1. Heat oven to 375'F. Remove papery outer layer of garlic skin.
Slice off and discard about ½ inch of top stem end of garlic head to expose cloves. Place garlic head, cut side up, on baking sheet and drizzle with the oil. Turn garlic head over, cut side down, on baking sheet and roast 30 to 40 minutes or until cloves are soft and golden brown. Leave oven on.
2. Cool garlic until easy to handle. Extract garlic cloves by squeezing the bottom of the head and using a fork to pull them out.
Place cloves in food processor fitted with chopping blade. Add eggs, egg yolks, half-and-half, salt, pepper, and, if desired, a few dashes of hot sauce to garlic cloves. Process until blended. Add corn and process briefly.
3. Generously butter six 8-oz custard cups or ramekins and place in large roasting pan. Ladle corn mixture into cups and place pan of cups in oven. Fill roasting pan with 1 inch of boiling water.
4. Bake flans 30 to 40 minutes or until set. Remove custard cups from water bath and let flans cool completely. To serve, slide a small knife around edge of each flan to loosen; invert onto serving plate.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>