Tennessee Corn and Truffle Flan

Ingredients

• ¼ cup flour
• ½ cup fine cornmeal
• 1 tablespoon sugar
• ¼ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 cups fresh or frozen corn kernels
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    404 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 116 milligrams cholesterol; 320 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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