Active Time

　　40 min

　　Total Time

　　3 1/2 hr

　　

Ingredients

Makes 4 servings

　　

For flans

3 ears fresh corn, shucked

　　2/3 cup 1% milk

　　2 large eggs

　　1/2 teaspoon salt

　　1/8 teaspoon cayenne

　　

For relish

3/4 cup corn reserved from flans

　　6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)

　　1/3 cup chopped red onion

　　1 tablespoon chopped fresh basil

　　2 teaspoons extra-virgin olive oil

　　1 teaspoon red-wine vinegar

　　

Special equipment:

4 (4- to 6-ounce) ramekins

　　

Make flans:

Step 1

Preheat oven to 350°F.

　　

Step 2

Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.

　　

Step 3

Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.

　　

Step 4

Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.

　　

Step 5

Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.

　　

Step 6

Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.

　　

Make relish:

Step 7

Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.

　　

Step 8

Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.

　　

Nutrition Per Serving

Each serving contains about 146 calories and 6 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' notes:

　　·Flans and reserved corn for relish may be chilled, covered, up to 1 day.