Sweet Corn Flan

Desserts

Recipe courtesy of Mariachi Hospitality Group, Chicago (Revolucion Mexican Steakhouse, el Mariachi Tequila Bar and el Mariachi Tequila Restaurant)

3/4 c. Mexican caramel

1 can condensed milk

1 c. fresh corn kernals

1 c. evaporated milk

6 eggs

1 t. vanilla

7 oz. cream cheese

Heat oven to 170 degrees F. Pour the Mexican caramel into the base of a round baking mold. Bake for 10 minutes to caramelize. Remove mold and increase temperature of oven to 275 degrees F.

In a blender, mix all the rest of the ingredients for 3 minutes. Pour the blended mixture on top of the caramel and bake at 275 F for about 40 minutes, until center is set. Cool for one hour, then refrigerate overnight. To unmold, run a knife around the edges and invert onto serving platter.