Tennessee Corn and Truffle Flan Recipe

Name: Tennessee Corn and Truffle Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; 1/2 cup fine cornmeal; 1 tablespoon sugar; 1/4 teaspoon baking soda; ⅛ 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

Servings: persons

1/4 cup flour
1/2 cup fine cornmeal
1 tablespoon sugar
1/4 teaspoon baking soda
⅛ 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

1
Preheat oven to 325 degrees.
2
In a bowl, combine flour, cornmeal, sugar, baking soda and sea salt.
3
Set aside.
4
If using frozen corn, make sure it is well-defrosted and drained.
5
Warm a nonstick skillet over high heat and toss corn in to dry and toast slightly.
6
In a bowl, combine cooked corn with 7 tablespoons melted butter, the eggs, cayenne and sour cream.
7
Using a few swift strokes, add dry ingredients.
8
Stir in cheese and shaved truffle, reserving just enough truffle to garnish flan before serving.
9
Use remaining tablespoon butter to grease 8 6-ounce ramekins.
10
Spoon mixture into ramekins, cover each with foil and place in a baking pan.
11
Add boiling water to pan until it reaches halfway up ramekins.
12
Bake for 25 minutes.
13
Remove from oven and allow to rest, covered, for 10 minutes before serving.
14
Flan can be served, garnished with additional truffle slices, in ramekin or loosened and turned out on a plate.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup flour, 1/2 cup fine cornmeal, 1 tablespoon sugar, 1/4 teaspoon baking soda, and more.

Yes, Tennessee Corn and Truffle Flan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tennessee Corn and Truffle Flan

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