The mind of a chef is rarely off, perhaps on vibrate at times, but a creative impulse veiled underneath the surface is usually ready to pounce. In the case of Chef Jamilka Borges, inspiration rang one day from her childhood to realize a savory twist from her own story… corn flan; a dish irreverent as it is rooted in place, innovative in its tradition.
“I grew up in Puerto Rico, where, in most restaurants, there are two choices for dessert: flan or tres leches cake. This dish is very personal; it is who I am,” says Borges.
Corn Flan Recipe
INGREDIENTS
Yield: 10 (4-ounce) portions
1 teaspoon butter
2 shallots, minced
2 cloves garlic, minced
1 sprig of thyme
3 cups sweet corn
6 cups heavy cream
6 whole eggs
2 teaspoon salt
6 egg yolks
Special equipment: Vitamix or food processor
INSTRUCTIONS
- Melt butter in a large pot. Add shallots, garlic, and thyme. Cook for about 2 minutes, until the shallot becomes translucent.
- Add corn and heavy cream, and season with salt. Cook 15 to 18 minutes, until the cream starts to thicken and the corn is soft and starting to caramelize.
- Remove the thyme and puree in a Vitamix or food processor. Add egg yolks, followed by eggs (do this quickly to prevent curdling). Add salt, if needed.
- Pour mixture in greased ramekins. Bake, covered with foil, in a water bath at 325 degrees for 35 minutes or until flan is slightly jiggly.
- Let cool and loosen with a small spatula. Invert, allowing flan to land on the serving plate. Serve with fresh tomatoes, basil, and salt, or fresh greens.
Recipe by Jamilka Borges / Photography by Laura Petrilla
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