Roasted Corn Flan
Caramel Corn and Blueberries
Pastry Chef Saura Kline of Local Jones at Halcyon | Denver
Adapted by StarChefs | july 2022
INGREDIENTS:
Roasted Corn Flan:
Yield: 6 servings
1 cup granulated sugar
3 ears corn, corn removed from cob
2 cups whole milk
1 cup cream
½ cup honey
3 tablespoons brown sugar
1 teaspoon salt
5 eggs
Caramel Corn:
Yield: 5 cups
½ cup brown sugar
2 tablespoons corn syrup
¼ cup butter
½ teaspoon salt
¼ teaspoon baking soda
5 cups popcorn
To Assemble and Serve:
Yield: 1 serving
Blueberries
METHOD:
For the Roasted Corn Flan:
In a saucepan over medium-high flame, heat 1 cup granulated sugar, swirling the sugar often so that it melts evenly. Once the sugar has caramelized, distribute it into 6 ramekins. Set ramekins in a large baking dish to harden. Heat oven to 400°F. Spread corn onto a sheet tray. Roast approximately 10 minutes. Remove corn from the oven and reduce oven temperature to 300°F. In a large pot, combine milk, cream, honey, brown sugar, salt, and roasted corn. Bring to a boil, then remove from heat and let corn infuse 10 minutes. Transfer the mixture to a Vitamix blender. On high speed, blend until thoroughly combined. Strain out corn pulp, then return to the blender. Add eggs and blend until smooth. Pour flan base into prepared ramekins. Place ramekins in a high-walled baking dish, and pour 2 cups hot water around them. Cover loosely with aluminum foil that has a few holes poked in it. Bake 30 minutes. Remove from oven, then refrigerate at least 4 hours.
For the Caramel Corn:
Heat oven to 200°F. In a small saucepan over medium heat, combine brown sugar, corn syrup, butter, and salt. Heat, stirring occasionally, until fully melted. Quickly stir in baking soda. Pour over popcorn and toss to coat. Transfer popcorn to a parchment-lined baking sheet. Bake 1 hour, stirring every 20 minutes.
To Assemble and Serve:
Run a knife around 1 Roasted Corn Flan, then invert onto a serving dish. Top with Caramel Corn and blueberries.
