Sweet corn and strawberry flan Recipe

Sweet corn and strawberry flan

All Rights Reserved


For the flan case:
pastry A:
2  1/2 cup flour
130gm cold butter
pinch salt
1 tbsp sugar
5 tbsp cold water

pastry B:
1/2 cup flour
60gm cold butter

5 sweet corns
7 cups water
1 tbsp vanilla
4 tbsp cornflour
3/4 cup sugar
1 tbsp butter
2 yolks

strawberries- cut half

How to make Sweet corn and strawberry flan

1. For pastry A : Crumble butter in flour , salt and sugar till fine, then add water and knead to form into a soft dough.
2. Mix pastry B.
3. Roll Pastry A flat and wrap pastry B in it. Leave for 1 hour. Then roll out again and fold twice.
4. Roll again to fit the pie or flan oven proof dish.
5. Place a foil on the flan and add something heavy , like beans or rice or clean pebbles. Bake at 220 C for 20 mins then remove objects and foil. Continue baking for 20 mins more or till pastry dry and cooked.
6. Slice the corn kernels out from the corn and blend them with water until fine.
7. Sieve the fine corn into a pot and bring to boil with sugar, in a small bowl mix cornflour with 1/2 cup water and mix into boiling corn water, stirring till thicken, add vanilla and butter. Off the heat and add  yolks , stir well .
8. Pour custard  into flan case and top with strawberries. Chilled before serving.

if you are using old corn, used less cornflour. if you used younger corn, then you add more conflour

Question from the Chef

“what do you think of using fresh corn instead of custard powder?”

Register or login to add a comment!