Flan de Elote

A lush and creamy Mexican dessert that elevates traditional flan with sweet corn and cream cheese. The silky texture, delicate caramel, and subtle hints of vanilla and cinnamon make this flan de elote a show-stopping finale, worthy of any restaurant table yet approachable in your home kitchen. Finished with Mexican crema and crumbled queso fresco for plate-worthy presentation and a delightful flavor contrast.

By @RebeO

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 0.5 cup Sugar
• 1 tbsp Water
• 1 can Evaporated milk 12 oz
• 1 can Sweetened condensed milk 14 oz
• 3 Egg large
• 8 oz Cream cheese room temperature
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 0.25 tsp Salt
• 1.5 cups Corn drained canned sweet corn or fresh cooked corn kernels
• 0 Water hot, for water bath
• 0.25 cup Mexican crema
• 0.25 cup Queso fresco crumbled
• 0 Ground cinnamon for garnish

Instructions

1. Preheat your oven to 320°F (160°C) and position a rack in the center.
2. Prepare the caramel by combining sugar and water in a small, heavy-bottomed saucepan. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber.
3. As soon as the caramel reaches a deep golden color and emits a toasty aroma, quickly pour it into a 9-inch round cake pan, tilting to evenly coat the bottom.
4. Add evaporated milk, sweetened condensed milk, eggs, cream cheese, vanilla extract, ground cinnamon, salt, and corn kernels to a blender.
5. Blend until the mixture is completely smooth and homogenous, scraping down the sides as needed.
6. Pour the flan mixture through a fine mesh sieve into the caramel-coated pan to remove any remaining solids and bubbles.
7. Cover the pan tightly with aluminum foil to prevent a skin from forming and protect the custard from steam.
8. Place the pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish, creating a bain-marie (water bath).
9. Carefully transfer the water bath to the preheated oven. Bake for 60–70 minutes, checking at the 60-minute mark. The flan should be set at the edges but jiggle slightly in the center.
10. Remove the flan from the oven and water bath. Let it cool to room temperature in the pan with the foil still on.
11. Once cooled, refrigerate the flan for at least 4 hours or overnight to fully set and develop flavor.
12. To unmold, run a thin knife around the edge of the pan. Invert onto a rimmed serving plate—allow the caramel to cascade over the flan.
13. For restaurant-quality presentation, pipe or spoon Mexican crema in elegant swirls around plated slices. Top with crumbled queso fresco and a dusting of cinnamon.