Corn bread, corn muffins, corn flan? Yes, it’s a very delicious Mexican tradition. A flan is technically Mexican style custard. It can be flavored, it can fruit it in, caramel on top, or be simple and elegant.
The corn flan is a delicious variation, that I set out to recreate and well, it barely lasted long enough for me to take a picture! Hope you like it!!
Flan de Elote
Source: A Cooks Tour of Mexico
12 large eggs
2 14-oz cans sweetened condensed milk
3 cups milk
.5 fl oz vanilla extract
16 oz tender corn kernels
12 oz sugar
4.5 fl oz water
1. Put the eggs and condensed mil in large bowl. Add enough milk to total 2 quarts. Add the vanilla and cinnamon.
2. Pour into a blender container, in batches and blend until foamy.
3. Put the corn in blender and blend just enough to break them. Mix with egg mixture.
4. Put the sugar in a heavy-bottomed pot with a lid. Add the water and swirl the pan, by its handle over medium heat until the syrup comes to a boil and turns clear.
5. Cover pot and raise the heat for about 6 minutes or until sugar is caramel brown. Immediately pour over 12 x 2 in baking dish. Swirl the syrup around quickly to cover entire bottom of the dish.
6. Pour egg mixture over caramel
7. Pre-heat over to 325F. Make a water bath, (about 1in up sides of flan dish.
8. Place water bath in the center of oven and bake for 1-2 hours. When toothpick comes out clean its done. Cool and then refrigerate until ready to serve.
Yield: 12 Servings