Corn Flan with Smoked Salmon

Name: Corn Flan with Smoked Salmon
Prep time: P0Y0M0DT0H17M0.000S
Cook time: P0Y0M0DT0H43M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 1 pint heavy cream; 1 1/2 cups corn kernels, fresh or frozen; 1 teaspoon caraway seeds; 12 brown-shelled eggs; 8 ounces sliced smoked salmon; 1/4 cup chopped chives; Salt and freshly ground black pepper; 2 teaspoons lemon zest

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Level: Intermediate
Total: 1 hr

Prep: 17 min
Cook: 43 min

Yield: 12 servings

Level: Intermediate
Total: 1 hr

Prep: 17 min
Cook: 43 min

Yield: 12 servings

Ingredients

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1 pint heavy cream

1 1/2 cups corn kernels, fresh or frozen

1 teaspoon caraway seeds

12 brown-shelled eggs

8 ounces sliced smoked salmon

1/4 cup chopped chives

Salt and freshly ground black pepper

2 teaspoons lemon zest

Directions

Simmer heavy cream with 1 cup of corn and caraway for 6 to 8 minutes. Puree in food processor and strain.
Using egg scissors, remove the top of 12 brown eggs. In a bowl, whisk 4 eggs, slowly adding cream to the bowl while whisking. Reserve remaining eggs for another use. Season with salt and pepper.
Rinse the inner shells of all 12 shells and remove any loose shell with your fingers. (If egg scissors aren't available, use serrated knife). Place eggshells back in original cardboard container (not styrofoam) and fill 2/3 of the way with egg and cream mixture.
Preheat the oven to 350 degrees F.
Place the eggs, in the cardboard container, in a baking pan with 1-inch of water. Cover with foil. Bake for 35 minutes. Cut salmon slices into thin strips or julienne. Toss strips with chives, salt, pepper, and lemon zest. Top each egg with the seasoned julienne salmon. Serve with an espresso spoon and a cocktail fork, in an eggcup or a bed of salt.