Corn Flan

• 7 large eggs
• 1 cup heavy cream
• 2 tablespoons pure maple syrup
• 9 slices firm white sandwich bread, crusts discarded and bread cut into 1-inch pieces (4 cups)
• 1 1/2 cups cooked corn (from 3 medium ears)
• 2 teaspoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper

1. Preheat oven to 375F.
2. Whisk together eggs, cream, and syrup in a large bowl.
3. Stir in remaining ingredients and let stand 15 minutes.
4. Spoon into a buttered 9- by 5- by 3-inch loaf pan (preferably nonstick) and bake in middle of oven until puffed and set in center, 40 to 45 minutes.
5. Cool 10 minutes, then invert flan onto a plate.
6. Cut crosswise into 8 slices.

eggs, heavy cream, maple syrup, bread, corn, tarragon, salt, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/corn-flan-105611 (may not work)