Olathe Corn Flan
Yield: 8 servings
as needed olive oil
4 cups fresh corn kernels (about 8 ears)
1½ cups half-and-half
6 each large eggs
1 teaspoon salt
½ teaspoon freshly cracked pepper
as needed, butter for greasing custard cups/ramekins
Preheat oven to 350°F.
Sauté corn in oil over high heat until lightly browned.
Process corn in a blender until smooth. Add half-and-half and eggs; blend again.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids.
Season to taste.
Pour mixture into 8 (6-ounce) buttered custard cups or ramekins. Place cups in a baking dish. Add hot water to dish to a depth of 1 inch.
Bake at 350°F for 20 minutes or until set.
Remove custards from water, and cool 5 minutes on a wire rack.
Invert onto plates. Serve hot or cold as desired.