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Sweetcorn flans with tomato vinaigrette

Method

  • Preheat oven to 165°C fan forced (185°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, bacon and celery until tender. 
  • Add the milk, corn and seasonings. Stir, cover and simmer for 15 mins.
  • Then remove the corn cobs, cut off the kernels and return to the pan. Cook for another 5 mins at a medium simmer. 
  • Transfer the mixture to a food processor, coarsely blend and then put in a bowl.
  • To make the vinaigrette, blend the chilli, garlic, tomatoes, lime zest and juice with the sugar, seasonings and vinegar until smooth. Then pour the vegetable oil through the feeder tube while blending. Transfer to another bowl, taste for seasoning and set aside. 
  • Whisk the eggs to just blend and then gradually mix into the corn mixture.
  • Transfer the egg mixture to 4 ramekins, place in an oven tray and pour in hot water to come up half way. Then cook the flans in the oven for about 15-18 mins until the centre just trembles. 
  • When ready, remove the tray from the oven and leave the ramekins in the hot water for 10 mins, before loosening around the edges with a sharp knife. 
  • To serve, spoon the vinaigrette in the centre of individual plates and top with the flans. 
  • from "New Healthy Kitchen, Starters"

Ingredients

  • olive oil
  • ½ onion, finely diced
  • 1 large rindless bacon rasher, finely diced
  • 1 celery stalk, finely diced
  • 560 ml milk
  • 3 corn cobs
  • sea salt & freshly ground pepper
  • 1 small red chilli, finely sliced
  • 1 garlic clove, finely sliced
  • 2 ripe red tomatoes, cored, seeded & chopped
  • grated rind & juice of 1 lime
  • ½-1 tspn sugar
  • 1 tbsp sherry (or red wine) vinegar
  • 2 tbsp vegetable oil
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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