Sweet Corn Flans with Tomato-Corn Relish

Ingredients

• 0.1 teaspoon cayenne 
• 6 ounces cherry tomatoes cut into small dice (3/4 cup)
• 0.8 cup corn reserved from flans 
• 3  ears corn fresh
• 2 large eggs 
• 1 tablespoon basil fresh chopped
• 0.7 cup milk 1%
• 2 teaspoons olive oil extra-virgin
• 0.3 cup onion red chopped
• 1 teaspoon red-wine vinegar 
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• knife
• whisk
• pot
• sieve
• blender
• ramekin

Directions

1. Preheat oven to 350°F.
2. Cook corn in a pot of boiling water until tender, about 5 minutes.
3. Drain and cool.
4. Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
5. Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
6. Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
7. Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
8. Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
9. Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.
10. ·Flans and reserved corn for relish may be chilled, covered, up to 1 day.
11. Each serving contains about 146 calories and 6 grams fat.
12. Gourmet