Charred Corn Flan

Charred Corn Flan
Makes 8
Prep 10 m
Cook 12 m
Bake 30 m


  1. 1 of 1 Heat a 10-inch cast-iron skillet over medium-high. Add 3 ears shucked corn on the cob and cook about 12 minutes, turning frequently, until kernels are lightly charred. Remove and let cool. Cut kernels from cobs; you need 2 cups total. (This can be done up to 2 days ahead.) In a large bowl, lightly beat 5 large eggs, then beat in 3/4 cup sour cream, 1/2 cup milk, 3 tbsp each cornmeal and sugar, 2 tbsp snipped fresh chives, 1 tsp salt and 1/4 tsp black pepper. Stir in charred corn. Melt 2 tbsp butter in same skillet. Add corn mixture. Bake at 350 degrees for 30 minutes or until flan is set in middle. Let stand 10 minutes before serving.
Nutrition Information for Charred Corn Flan
Servings Per Recipe: 8
Per Serving: 1 g fiber, 15 g carb., 351 mg sodium, 11 g Fat, total, 7 g pro., 187 kcal cal.