Flan de Elote

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Combine the sugar and water in a small, heavy saucepan.
3. 3
   Cover and bring to a boil over medium-low heat, then remove the lid to release the steam, which will help avoid crystallization.
4. 4
   Continue cooking until the sugar dissolves and turns a dark golden color, then swirl the mixture around so it caramelizes evenly.
5. 5
   Divide among 6 ramekins and swirl around to coat the bottoms.
6. 6
   Slice the kernels from the corn and set aside.
7. 7
   Place the condensed milk, cornstarch, eggs, whole milk, vanilla, and salt in a blender and blend until smooth.
8. 8
   Add the corn kernels and blend until combined (it will be a little grainy).
9. 9
   Place the prepared ramekins, evenly spaced, on a towel-lined baking dish to keep them from sliding.
10. 10
    Divide the flan mixture among the ramekins and pop any bubbles with a spoon.
11. 11
    Carefully pour hot water to fill three-fourths of the way up the baking dish and cover loosely with aluminum foil (you can also make a few holes in the foil to prevent steaming).
12. 12
    Bake until the flans are set around the edges but slightly jiggly in the center, about 30 minutes.
13. 13
    Remove the baking dish from the oven and remove the ramekins with a towel or tongs.
14. 14
    Let cool, uncovered, until cool to the touch, then chill in the refrigerator for at least 6 hours (this can be done a day in advance).
15. 15
    To unmold, fill a bowl or small pot with 2 to 3 inches of very hot water.
16. 16
    Dip a small, sharp knife into the hot water, dry it quickly, and run it around the edges of the ramekins.
17. 17
    Dip the bottoms of the ramekins into the hot water for about 20 seconds and unmold onto a plate.
18. 18
    It should slowly unmold, but if it feels a bit stuck, run a knife around the edges once again.
19. 19
    Serve chilled or at room temperature.