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Mexican cuisine with Patricia – Flan de elote

Serves 12

INGREDIENTS: tsp = teaspoon tbsp = tablespoon


  • 2 cup sugar
  • 1/2 cup water
  • 4 cups of corn
  • 2 can condensed milk (sweet)
  • 2 tablespoon cornstarch
  • 10  eggs
  • 4 cups milk
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt




  • Preheat the oven to 180C. Combine the sugar and the water in a medium heavy saucepan. Cover and bring to a boil over medium low-heat, then remove the lid to release the steam (to avoid crystallization). Continue cooking until the sugar dissolves and turns a dark golden color, then swirl the mixture around so it caramelizes evenly.




  • Place the condensed milk, cornstarch, milk, eggs, vanilla, and salt in a blender and blend until smooth. Add the two cups corn and blend until combined.




  • Pour the caramel in the mold. Place the flan mixture into the coated (with the caramel) mold. Cover the mold and set it in hot water in a baking dish, and cover the mold in aluminium foil. Bake about 30 minutes. Remove the baking dish from the oven and remove the mold. Let it cool, uncovered. Then chill in the refrigerator. Served chilled or at room temperature.  



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