Flan de Elote

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

Ingredients:
12 large eggs
2 14-oz cans sweetened condensed milk
3 cups milk
.5 fl oz vanilla extract
1tsp cinnamon
16 oz tender corn kernels
12 oz sugar
4.5 fl oz water

Procedure:
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