Flan De Elote Recipe
Make Flan De Elote Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn Custard
Caramel
Optional Garnish
Method
Caramel
Make caramel
Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) as the sugar melts. When it turns an amber/golden color (about 6–8 minutes), immediately remove from heat and carefully pour the caramel into the bottom of a 9-inch (or six 6-ounce) flan mold(s) or a 9x5-inch loaf pan, tilting to coat the bottom evenly. Set aside to harden. If caramel hardens unevenly, gently warm the pan to re-liquefy briefly.
Corn Custard
Prepare corn
If using fresh corn, cut kernels from 2 ears and scrape the cobs with the back of a knife to extract the milky liquid. If using canned/frozen, drain (if canned) or thaw and drain (if frozen). Measure about 2 cups total kernels.
Blend custard
In a blender or food processor, combine the 2 cups corn kernels, 1 cup whole milk, 1 cup evaporated milk, and 1 teaspoon vanilla. Blend until very smooth, about 45–60 seconds. For an extra-silky flan, pass the blended corn mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid and pulp as possible. Discard solids left in the sieve.
Mix eggs and sugar
In a separate bowl, whisk 4 large eggs with 1 cup granulated sugar and 1 teaspoon salt until the mixture is homogenous and slightly frothy, about 30 seconds.
Combine and strain
Slowly pour the corn-milk mixture into the egg-sugar mixture while whisking gently to combine. Once combined, strain the full mixture again through a fine-mesh sieve to remove any remaining solids and ensure a smooth custard.
Fill mold
Place the caramel-coated flan mold(s) in a roasting pan. Pour the strained custard gently over the set caramel, filling to about 1/2 inch from the top. Cover each mold loosely with aluminum foil to prevent condensation dripping onto the surface.
Bake in water bath (bain-marie)
Preheat oven to 325°F (160°C). Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan mold(s). Transfer the pan to the oven and bake until the flan is set but still slightly jiggly in the center, about 45–55 minutes for a 9-inch mold or 30–40 minutes for individual ramekins. A knife inserted near the center should come out mostly clean with a few moist crumbs.
Cool and chill
Carefully remove the flan mold(s) from the water bath and discard the water. Remove foil and let cool to room temperature on a wire rack (about 1 hour). Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
Unmold and serve
Run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold and quickly invert, giving a gentle shake to release. If the caramel sticks, dip the bottom of the mold briefly in hot water to loosen the caramel before inverting. Spoon any extra caramel sauce from the mold over the flan. Garnish with toasted corn kernels or crumbled queso fresco and a drizzle of crema or a few chopped cilantro leaves if desired.
