Sweet Corn Flan with Spinach, Beecher's Cheddar, and Marjora

• porzioni: Serves 8

Ingredienti

4 large eggs

4 cups (960 ml) heavy cream

¼ teaspoon cayenne pepper

Several gratings fresh nutmeg (about

¼ teaspoon)

1 teaspoon salt, plus more as needed

1 cup (90 g) grated Parmigiano-Reggiano cheese

20 ounces (570 g) spinach (that's

4 large eggs

4 cups (960 ml) heavy cream

¼ teaspoon cayenne pepper

Several gratings fresh nutmeg (about

¼ teaspoon)

1 teaspoon salt, plus more as needed

1 cup (90 g) grated Parmigiano-Reggiano cheese

20 ounces (570 g) spinach (that's

2 giant containers of cleaned baby spinach)

4 ears corn, kernels cut off the cob

Freshly ground black pepper 1 large (30 g) Fresno chile, thinly sliced

1 cup (60 g) picked marjoram leaves

8 ounces (225 g) grated Beecher's

Flagship sharp white cheddar cheese or other cheddar

Flaky salt, to finish2 giant containers of cleaned baby spinach)

Istruzioni

Place a deep 9% × 13-inch (24 cm x 33 cm) gratin dish on a sheet pan and pile two-thirds of the spinach inside it. It will leek like a ridiculous amount, yet as it cooks, it will all compress down, so trust me you will need it all. Carefully place half of the corn kernels on top of the spinach and let them fall into all the gaps between leaves. Scatter with salt and black pepper, then add the remaining spinach and corn and the chile and season with salt and pepper again. Gradually pour the egg mixture over the corn and spinach one ladleful at a time, making sure it settles before adding more. You can pull the spinach toward the center of the dish and add the liquid at the perimeter to keep the liquid from spilling off the leaves. When about three-quarters of the egg mixture is in the dish, evenly scatter in the marjoram and the cheddar cheese. Finish by ladling in the remaining egg mixture and lightly sprinkling with flaky salt.

Place it in the middle of the oven and bake until browned, puffed, and no longer wobbly at the center, about 1 hour and 20 minutes, covering the flan lightly with foil for the last 30 minutes or so to keep the top from burning. Serve right away (it will deflate).