White Corn and Ancho Flan

1 Ancho chili seeded and course chopped
2 cloves garlic peeled
2 tablespoons olive oil
3 cups fresh white corn
4 eggs
4 egg yolks
2 cups half and half cream
salt and pepper to taste
hot sauce (optional)

1. Preheat the oven to 375�F. Put chopped chili and peeled garlic on a cookie sheet.
Drizzle with olive oil and bake for 20 minutes. Separate and remove garlic and chilies.
2. In a food processor puree the garlic with olive oil on cookie sheet poured in.
With the machine running, add the eggs, egg yolks, cream, salt, pepper and hot sauce (if desired). Add the corn and chili and process briefly.
3. Ladle the custard into well buttered or oiled muffin or custard
cups. Bake in a hot water bath at 375�F for 30 to 40 minutes or until
set. Remove from water bath and let cool. Slide a knife around the
edges and invert onto a clean surface. Place each flan on a plate and
serve.

Serving Size: 1 flan
Number of Servings: 16