inspochef
Back to Camille Roux

Caramelized Corn & Chèvre Cast-Iron Flan

An effortless summer dinner built on a high-impact, low-fuss flan salé. We extract every drop of flavor from peak-season corn by steeping the bare cobs in cream, browning the kernels in cultured butter, and setting it all with tangy pockets of goat cheese. We are not suffering over a hot stove in July. Serve this straight from the skillet with a sharp, acidic green salad and a desperately cold glass of white wine.

Camille Roux
Camille Roux
Prep: 27 minutes
Cook: 30 minutes
4
easy
dinnerside dish
summer-dinnersavory-custardcast-ironvegetarian+1

Save a copy to your collection for editing

Timeline

1 hour 5 minutes
0m15m30m45m1h
Prep corn
Steep cobs
15m
Blister corn
10m
Mix custard
Assemble skillet
Bake custard
30m
Rest custard
10m

Ingredients

  • 3 large ears fresh summer corn(shucked, kernels removed, cobs reserved)
  • 1 cup heavy cream(cold)
  • 1/2 cup whole milk(cold)
  • 3 tbsp cultured butter (unsalted)
  • 4 large eggs(room temperature)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Dijon mustard
  • 4 oz fresh goat cheese (chèvre)(cold)
  • 2 tbsp fresh chives(finely chopped)

Instructions

  1. 1

    Preheat your oven to 375°F (190°C). Shuck 3 large ears fresh summer corn. Cut the kernels off the cobs, reserving both the kernels and the bare cobs.

    5 min

    Tip: Cut the corn inside a wide bowl to keep the kernels from flying across your kitchen.

  2. 2

    In a small saucepan over medium heat, combine 1 cup heavy cream and 1/2 cup whole milk. Add the bare corn cobs. Bring to a gentle simmer, then immediately turn off the heat, cover, and let steep to extract the sweet corn milk.

    15 min

    Tip: This is free flavor. The cobs hold incredible sweetness and natural starch that improves the custard's texture.

  3. 3

    While the dairy steeps, heat an oven-safe cast-iron skillet over medium-high heat. Add 3 tbsp cultured butter (unsalted). Let it melt and foam until it smells nutty and the milk solids toast. Add the reserved corn kernels and sear without moving for two minutes, then toss. Cook until blistered and golden. Remove the skillet from heat.

    10 min

    Tip: Don't stir immediately. You want a hard sear on the corn to amplify its sweetness.

  4. 4

    In a mixing bowl, vigorously whisk 4 large eggs, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp Dijon mustard until completely smooth. Remove the cobs from the saucepan, pressing them to release any trapped liquid, and discard them. Slowly whisk the warm steeped dairy into the egg mixture.

    5 min

    Tip: Whisking the warm dairy into the eggs tempers them gently so they don't scramble.

  5. 5

    Pour the custard base directly over the blistered corn in the skillet. Tear 4 oz fresh goat cheese (chèvre) into bite-sized nuggets and scatter them evenly across the skillet, letting them sink into the custard. Sprinkle with 2 tbsp fresh chives, finely chopped.

    2 min

    Tip: Leave the cheese in distinct chunks so you get sharp, tangy bites against the sweet corn custard.

  6. 6

    Carefully transfer the skillet to the oven. Bake until the edges are puffed, deeply golden, and pulling away from the pan, and the center has a distinct wobble. If you overbake it, the custard gets tight like a bad alibi. Pull it when it jiggles.

    30 min

    Tip: Check at 25 minutes. Every oven lies, and cast-iron retains heat differently.

  7. 7

    Let the skillet rest at room temperature. The residual heat will finish setting the custard. Serve warm or at room temperature.

    10 min

    Tip: Let time do the work. A piping hot custard masks the delicate flavor of the corn and chèvre.

Chef's Notes

Cami's shortcut note: If you are racing the clock, skip steeping the cobs. Just use cold cream and milk, but blend half a cup of the raw kernels into the dairy before whisking with the eggs. Don't skip the browned butter, though. Butter is not a garnish here; it is the foundational fat that elevates the corn. Let time do the work when resting the flan—a piping hot custard masks the delicate chèvre and corn flavor. Pull it from the oven when the center still has a confident wobble; it will set perfectly as it cools.

Frequently Asked Questions

How long does Caramelized Corn & Chèvre Cast-Iron Flan take to make?

Caramelized Corn & Chèvre Cast-Iron Flan takes about 57 minutes total. That includes 27 minutes of prep and 30 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Caramelized Corn & Chèvre Cast-Iron Flan?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Caramelized Corn & Chèvre Cast-Iron Flan?

The main ingredients are: fresh summer corn, heavy cream, whole milk, cultured butter (unsalted), large eggs, kosher salt, freshly ground black pepper, Dijon mustard, fresh goat cheese (chèvre), fresh chives.

What type of meal is Caramelized Corn & Chèvre Cast-Iron Flan?

Caramelized Corn & Chèvre Cast-Iron Flan is categorized as: dinner, side dish.