Active time: 30 min Start to finish: 1 1/2 hr
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.
Recipe information
Yield
Makes 8 side-dish servings
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
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Whisk together eggs, cream, and syrup in a large bowl. Stir in remaining ingredients and let stand 15 minutes.
Step 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.
