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Sweet Corn Flan with Kettle Corn

[Photograph: Anna Markow]

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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