Sweet Corn Flans with Tomato-Corn Relish

Ingredients for Sweet Corn Flans with Tomato-Corn Relish

• 3 ears fresh corn, shucked

• 160ml 1% milk

• 2 large eggs

• 1/2 teaspoons salt

• 1/8 teaspoons cayenne

• 180ml corn reserved from flans

• 170g grape or cherry tomatoes, cut into small dice (120g )

• 1/3 cup chopped red onion

• 1 tablespoon chopped fresh basil

• 2 teaspoons extra-virgin olive oil

• 1 teaspoon red-wine vinegar

• 4 (4- to 170g ) ramekins

How to make Sweet Corn Flans with Tomato-Corn Relish

Preheat oven to 177°C.

Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.

Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 180ml for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.

Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.

Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.

Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.

Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.

Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.