·Flans and reserved corn for relish may be chilled, covered, up to 1 day.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 4 servings
Ingredients
For flans
For relish
Special equipment:
Preparation
Make flans:
Step 1
Preheat oven to 350°F.
Step 2
Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
Step 3
Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
Step 4
Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
Step 5
Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
Step 6
Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
Make relish:
Step 7
Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
Step 8
Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
