Serious Eats: Recipes
Sweet Corn Flan with Kettle Corn
This particular flan gets its flavor from summery sweet corn which is infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries?
Note: I like to make flan in individual 4 ounce aluminum cups at work, but they're not easy to find in normal retail stores. You can make one large flan in a 9- or 10-inch cake pan or pie plate, or you can do what I did at home and find foil muffin cups and cut them into individual cups. The muffin cups were a little less than 3 ounces each so I got more, smaller flans. Just remember that the bigger the flan, the longer it takes to cook!
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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