Sweet corn and strawberry flan Recipe
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Ingredients
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
Filling:
5 sweet corns
7 cups water
1 tbsp vanilla
4 tbsp cornflour
3/4 cup sugar
1 tbsp butter
2 yolks
Garnish:
strawberries- cut half
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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.
NOTE:
if you are using old corn, used less cornflour. if you used younger corn, then you add more conflour
“what do you think of using fresh corn instead of custard powder?”