Tennessee Corn and Truffle Flan
Published February 27, 2007
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
¼ cup flour
½ cup fine cornmeal
1 tablespoon sugar
¼ teaspoon baking soda
⅛ teaspoon sea salt
2 cups fresh or frozen corn kernels
½ cup unsalted butter, melted
2 large eggs, beaten well
Dash of cayenne pepper
2 cups sour cream
1 cup grated Parmesan cheese
1 to 2 ounces finely shaved fresh black winter truffle
Nutritional analysis per serving (8 servings)
29 grams carbs; 124 milligrams cholesterol; 418 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 29 grams fat; 5 grams fiber; 329 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. In a bowl, combine flour, cornmeal, sugar, baking soda and sea salt. Set aside. If using frozen corn, make sure it is well-defrosted and drained.
- Step 2
Warm a nonstick skillet over high heat and toss corn in to dry and toast slightly. In a bowl, combine cooked corn with 7 tablespoons melted butter, the eggs, cayenne and sour cream. Using a few swift strokes, add dry ingredients. Stir in cheese and shaved truffle, reserving just enough truffle to garnish flan before serving.
- Step 3
Use remaining tablespoon butter to grease 8 6-ounce ramekins. Spoon mixture into ramekins, cover each with foil and place in a baking pan. Add boiling water to pan until it reaches halfway up ramekins. Bake for 25 minutes. Remove from oven and allow to rest, covered, for 10 minutes before serving. Flan can be served, garnished with additional truffle slices, in ramekin or loosened and turned out on a plate.
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