Desserts
Flan au maïs
Creamy, mild flan made from sweetcorn blended with milk and eggs. It's eaten lukewarm or cold as a dessert or side dish, and is reminiscent of the Creole flans of the region.
Ingredients
Ingredients
Caramel
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 170 °C. Make the caramel by melting the sugar with the water until amber, then coat the base of a round tin.
- Blend the drained sweetcorn with the milk until smooth, then pass it through a sieve.
- In a bowl, whisk the eggs with the sugar, vanilla and a pinch of salt until pale.
- Gently fold the sweetcorn purée into the eggs, then pour the mixture into the caramelised tin.
- Place the tin in a bain-marie and bake for 45 minutes, until the centre is just set.
- Leave to cool completely, then turn out onto a deep dish to catch the caramel.
Variations and tips
Coconut flavour. Add the desiccated coconut to the sweetcorn purée for a more exotic taste.
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St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
St. Barthélemy
Original Ecomely recipe.