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

1. Melt butter in a large pot. Add shallots, garlic, and thyme. Cook for about 2 minutes, until the shallot becomes translucent.
2. 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.
3. 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.
4. 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.
5. 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

Subscribe to TABLE Magazine’s print edition.