Sweetcorn and pepper flan
A savoury sweetcorn and red pepper flan, garnished with coriander.
Active time30 min
Cooking1 h
Total1 h 15 minResting : 5 min
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Ingredients
- 15 g fresh coriander
- 250 g red peppers
- 200 g crème fraîche
- 3 eggs
- 30 g cornflour
- 15 ml olive oil
- 400 g tinned sweetcorn (drained weight)
Preparation
Preheat the oven to 180 °C. Wash the peppers, remove the seeds and cut them into small cubes. Heat 10 ml of oil in a frying pan and cook the peppers for 15 minutes, until tender. Drain the sweetcorn. Wash and finely chop the coriander.
15 g fresh coriander250 g red peppers15 ml olive oil400 g tinned sweetcorn (drained weight)- oven
- knife
- frying pan
- colander
Blend half the sweetcorn with the cream, eggs and cornflour. Stir in the remaining sweetcorn and the peppers. Grease 4 ramekins with the remaining 5 ml of oil and spoon in the mixture.
200 g crème fraîche3 eggs30 g cornflour- blender
- ramekins
Bake for 35 minutes at 180 °C, until the centre is set. Leave to cool slightly for 5 minutes, then add the coriander.
- oven
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration