- 1 tablespoon butter
- 2 cups heavy cream
- 1 head of garlic split in half
- 1 cup fresh sweet corn, cut off the cob, reserving 2 cobs
- 1 tablespoon cumin
- 4 egg yolks
- Salt and pepper
- Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4 ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting. On a platter, spoon the black bean puree in the center the plate. Invert the custard in the center of each plate. Dab the cilantro cream around the custard and the rim of the plate. Pile the flautas against the custard Garnish with chives, red peppers, yellow peppers, and Essence.