Corn Flan

Name: Corn Flan
Ingredients: 7 large eggs; 1 cup heavy cream; 2 tablespoons pure maple syrup; 9 slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups); 1 1/2 cups cooked corn (from 3 medium ears); 2 teaspoons finely chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground white pepper

8 ingredients

6 steps

Ingredients

7 large eggs
1 cup heavy cream
2 tablespoons pure maple syrup
9 slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups)
1 1/2 cups cooked corn (from 3 medium ears)
2 teaspoons finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Directions

1

Preheat oven to 375F.
2

Whisk together eggs, cream, and syrup in a large bowl.
3

Stir in remaining ingredients and let stand 15 minutes.
4

Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes.
5

Cool 10 minutes, then invert flan onto a plate.
6

Cut crosswise into 8 slices.