Flan de Elote
Presented by Torre
1/4 cup water
1/2 cup sugar
1 cup corn, blanched
1 can water (using the milk can below)
1 can sweetened condensed milk
1/2 tsp. vanilla extract
1 lime, zested
1/4 tsp. salt
6–8 egg yolks (more yolks makes a richer the flan)
Place water and sugar in a small saucepan. Bring to a caramel color, shut off heat, then pour into eight individual 4 oz. foil cups, just to coat bottom, or one 8-inch pie dish.
Preheat oven to 300°F.
Place caramel foil cups into a deep baking dish and spread them out.
Blanch and shock corn, then using a blender, blend with the water. Mix milk, corn water, extract, lime zest and salt. Whisk in the yolks, mixing well to ensure the mixture is fully incorporated. Pour mixture into cups. Add hot water to the baking dish, creating a water bath. Cover pans and bake for 45 minutes or until set. Remove from oven and allow to rest to room temperature, then place in the refrigerator until completely cold. To serve, turn the cups onto desired plate.
If making 1 large flan, follow the same procedure.
7 to 8 individual flans or 1 large flan
NOTE: This favorite dessert at Torre is a family recipe from
the mother of Corporate Chef Christopher Heath.