1 1/2 cups corn (3 ears of corn)
1 cup heavy cream or to cover corn
2 each eggs
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 ramekins (4 ounces), lightly butter
Preheat oven to 300°F. In a medium saucepan combine the corn with the cream and bring to a boil over medium heat. Reduce the heat to low and cook slowly until the corn is soft, set aside and let it cool.
In a blender puree the corn and cream adding the eggs one at a time. Season with salt and freshly ground pepper. Strain through a sieve. Pour the mixture into the ramekins, set the ramekins in a baking dish and set in the center of oven, pour enough water to cover 1/2- inch on the sides of the ramekins. Cover the pan with aluminum and bake until set, 1 – 1/2 hours.
Remove from the water bath. To serve run a knive around the inside of a ramekin, and unmold into the plate.
If not using immediately cool the flan completely, cover with plastic wrap and refrigerate. To reheat uncover and place in a water bath to simmer over low heat for around 20 minutes or until warm.