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Corn Flan

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  • Prep 15 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 8
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The natural sweetness of corn is a perfect compliment for a delicious and creamy flan. Try it and see why this is my favorite flan during the corn season!
by Leslie Limon
Updated Sep 14, 2015
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Ingredients

For the caramel:

  • 3/4 cup sugar

For the flan:

  • 1 1/2 cup corn kernels
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 teaspoon vanilla extract

Directions

  •  
    1
    For caramel: In a medium pot, heat the sugar over low heat, stir occasionally until it melts completely and has a golden color. Carefully, pour the caramel in a 8 to 9 inches round baking pan. Spread the caramel on the pan walls and let cool.
  •  
    2
    Preheat oven to 350°F.
  •  
    3
    In the blender, mix the corn kernels at medium speed for about 3 to 5 minutes with the condensed and evaporated milk, eggs and vanilla extract.
  •  
    4
    Pour the mix in the pan with the caramel.
  •  
    5
    Cover the pan with foil paper. Bake the flan in a double boiler for 45 minutes.
  •  
    6
    Remove the flan from the oven and let cool to room temperature. Refrigerate the flan for a minimum of 2 hours.
  •  
    7
    To serve, turn the flan carefully onto a large plate.

Expert Tips

  • tip 1
    If you are using canned corn kernels, make sure they are completely drained. If you use the frozen corn kernels, make sure they are completely thawed by the time you are going to use them.
  • tip 2
    For a creamier flan, drain the corn mix before you pour it in the baking pan.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The natural sweetness of corn is a perfect compliment for a delicious and creamy flan. Try it and see why this is my favorite flan during the corn season!
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