Corn flan recipe

This flan de elote recipe, or corn flan as it is known in other countries, is simply wonderful and perfect for lovers of this ingredient. We will use canned sweet corn to make the recipe even easier, but you can also use an ear, shell it and cook the corn kernels. Either way, you will end up with a creamy, smooth and delicious flan that melts in your mouth.

In this article we teach you how to make corn flan without oven and with oven so that you can choose the cooking method that you like the most. The main difference between both techniques is time. Keep reading to know the ingredients and the step by step of the recipe.

Ingredients to make Flan de elote:

• For the caramel:
• 1 cup of sugar (200 grams)
• ½ cup of water (120 milliliters)
• For the corn flan:
• 1 can sweet corn drained
• 1 can of condensed milk (395 g)
• 200 milliliters of heavy cream (1 cup)
• 100 milliliters of coconut milk
• 3 medium eggs
• 1 tablespoon softened butter (at room temperature)
• 1 pinch of salt

How to make Flan de elote:

1. Start by preparing the caramel.
2. To do this, put the sugar and water in a deep pot or pan and stir with a wooden spoon until the sugar dissolves. Then, lower the heat to medium
3. and bring to a boil without stirring to prevent it from crystallizing
4. Tip: Preheat the oven to 180 ºC in case you want to make your corn flan this way.
5. Shake the pan to prevent the caramel from burning. Turn off the heat after about 5-7 minutes and let it warm up a bit.
6. Prepare the flan de elote by mixing all the ingredients in a blender or with an electric hand mixer.
7. So, crush or beat the corn with the condensed milk, the milk cream, the coconut milk, the eggs, the butter and the salt.
8. Beat on high speed for 2-3 minutes.
9. Tip: If you can, opt for fresh milk cream, which is the one that is sold in a glass bottle.
10. Strain the mixture to remove any remaining pieces and thus obtain a finer and creamier corn flan.
11. Of course, this step is optional and totally depends on whether or not you want to find chunks.
12. Cover the bottom of the mold with the caramel and, over it, pour the flan mixture. We recommend using a metal mold, ours is 22 cm in diameter.
13. Cover the pan with aluminum foil and poke a few holes in the top with a knife.
14. Now you have two options: cook the corn flan in a bain-marie over the fire or in the oven.
15. To do it on the fire, put the mold in a larger pot and pour hot water inside until reaching 1/3 of the mold, approximately.
16. If you are going to cook it in the oven, you can leave it in a deep tray and also pour hot water until it fills 1/3 of the mold.
17. Put the corn flan in the oven and cook it for 40-60 minutes, the final time depends on the type of oven.
18. In case of doing it on fire, you should cook it over low heat for 60 minutes or until you see that it is ready.
19. Trick: To know if the corn flan is ready, prick it with a knife and see if it comes out clean. If it comes out wet it means you have a few minutes left.
20. Let it cool completely inside the mold to prevent it from breaking when you unmold it. You can now serve this magnificent corn flan recipe!
21. As you can see, there is a tender, soft and very creamy corn flan left. You can decorate it with corn kernels on top, whipped cream or the one you like best.