Charred Corn Flan

Corn Caramel, Fresh Raspberries, Raspberry Tuile

Pastry Chef Emily Hall of Crown Shy | New York

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Adapted by StarChefs  |  December 2024  |  Photo: Alexander Zeren

INGREDIENTS

Raspberry Tuile:
Yield: 1 sheet tray
250 grams granulated sugar
150 grams egg whites
50 grams raspberry powder
3 grams ascorbic acid

Grilled Corn Flan:
Yield: 6 flans
350 grams heavy cream
225 grams whole milk
2 ears corn, charred, kernels and cobs reserved separately 
128 grams egg yolks
50 grams granulated sugar
4 grams kosher salt

Corn Caramel:
250 grams granulated sugar
Kosher salt

To Assemble and Serve:
Fresh raspberries

METHOD

For the Raspberry Tuile:
Heat a dehydrator to 150°F. In a mixing bowl, combine all ingredients. Spread mixture evenly onto an acetate-lined sheet tray. Dehydrate overnight. The next day, break apart tuile into desired size. Transfer to airtight containers and reserve.

For the Grilled Corn Flan:
Heat a combination oven to 194°F with full steam setting. In a pot over medium heat, add cream, milk, and corn kernels. Bring to a gentle boil, then remove from heat. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Strain into a pot over medium heat. In a mixing bowl, whisk together eggs and sugar. Temper egg mixture with warm milk mixture, then transfer into the pot with milk. Cook 5 minutes, or until mixture has slightly thickened. Stir in salt. Pour 120 grams each into 6 flan molds. Steam 11 minutes. Let cool.

For the Corn Stock:
In a pot over medium-high heat, add reserved corn cobs. Cover with enough water to submerge. Bring mixture to a boil and cook 20 minutes. Strain and reserve.

For the Corn Caramel:
In a pot over medium heat, melt sugar until a dark caramel is achieved. Add 130 grams Corn Stock and stir to incorporate. Season with salt. Hold warm.

To Assemble and Serve:
Remove 1 Charred Corn Flan from mold and place on a serving plate. Top with Corn Caramel. Garnish with raspberries and Raspberry Tuile.

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