Instructions: To roast the red pepper, cut off the top and bottom, seed and cut the pepper into 4 large flat pieces. Put on a baking sheet skin-side up and grill until blistered and black (about 10 minutes). Remove from the grill and put into a paper bag, seal and let the pepper steam for 20 minutes. Peel off the charred skin and chop the flesh. In a food processor, puree the corn and 1/8 cup of the milk for 5 minutes.

Strain, pressing hard to extract the liquid. Discard the solids and reserve the puree.

Preheat the oven to 350F/180C. Pour the oil into a large frying pan over a medium heat and fry the onion and oregano for 5 minutes.

Remove from the heat, stir in the coriander and chopped roasted pepper, and pour the filling into the pastry case.

In another bowl, combine the egg substitute, remaining milk, corn puree, mustard, parmesan and white pepper. Pour this custard gently over the filling until its about 1/2 inch from the top. Reserve the remaining custard. Bake the flan for 5 minutes, pour in the rest of the custard and bake for 15 minutes.

Remove from the oven and gently lay the baby corns alternating with the red pepper strips around the top. Put back in the oven for 25 minutes, until the custard is just set. Remove from the oven and stand for 10 minutes before slicing. Garnish with coriander and a sprinkling of paprika, and serve.

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