Tennessee Corn and Truffle Flan

Name: Tennessee Corn and Truffle Flan
Total time: 45 min
Yield: 8 servings
Ingredients: 1/4 cup flour; 1/2 cup fine cornmeal; 1 tablespoon sugar; 1/4 teaspoon baking soda; 1/8 teaspoon sea salt; 2 cups fresh or frozen corn kernels; 1/2 cup unsalted butter, melted; 2 large eggs, beaten well; Dash of cayenne pepper; 2 cups sour cream; 1 cup grated Parmesan cheese; 1 to 2 ounces finely shaved fresh black winter truffle

Recipe from Tom Michaels

Adapted by Molly O'Neill

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Coveted, French, And Now in Tennessee

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Ingredients

Yield:8 servings

¼cup flour
½cup fine cornmeal
1tablespoon sugar
¼teaspoon baking soda
⅛teaspoon sea salt
2cups fresh or frozen corn kernels
½cup unsalted butter, melted
2large eggs, beaten well
Dash of cayenne pepper
2cups sour cream
1cup grated Parmesan cheese
1 to 2ounces finely shaved fresh black winter truffle

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees. In a bowl, combine flour, cornmeal, sugar, baking soda and sea salt. Set aside. If using frozen corn, make sure it is well-defrosted and drained.
Step 2
Warm a nonstick skillet over high heat and toss corn in to dry and toast slightly. In a bowl, combine cooked corn with 7 tablespoons melted butter, the eggs, cayenne and sour cream. Using a few swift strokes, add dry ingredients. Stir in cheese and shaved truffle, reserving just enough truffle to garnish flan before serving.
Step 3
Use remaining tablespoon butter to grease 8 6-ounce ramekins. Spoon mixture into ramekins, cover each with foil and place in a baking pan. Add boiling water to pan until it reaches halfway up ramekins. Bake for 25 minutes. Remove from oven and allow to rest, covered, for 10 minutes before serving. Flan can be served, garnished with additional truffle slices, in ramekin or loosened and turned out on a plate.