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Flan de Elote: Mexican White Corn Flan [Vegan, Gluten-Free]

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This delicate flan is drenched in homemade caramel and will quickly make its way onto your list of favorite desserts. The custard is elegant and light with a hint of cornbread and the caramel is sweet and rich. This is the perfect dessert to serve at a celebration.

Flan de Elote: Mexican White Corn Flan [Vegan, Gluten-Free]


For the Caramel:

  • 7/8 cup sugar
  • 1/4 cup water

For the Flan:

  • 2 ears white corn, shucked
  • 1 can condensed plant-based milk
  • 1 cup evaporated plant-based milk
  • 1 cup milk
  • 5 flax eggs (5 tablespoons ground flax seeds plus 15 tablespoons warm water)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


For the Caramel:

  1. Place the sugar and water in an 8-inch round cake pan.
  2. Stir this until the sugar is slightly dissolved. Place pan on the stove at medium heat.
  3. Cook this until the sugar is completely melted and it turns a dark amber color. Using oven mitts, coat the bottom and sides of the mold.
  4. Place pan on a wire rack and allow it to cool for 30-40 minutes. You know it’s ready because the caramel will start to “crack”; you will hear it and see small openings on the caramel.

For the Flan:

  1. Slice the kernels form the corn and set them aside.
  2. Blend the condensed milk, evaporated milk, milk, flax eggs, cornstarch, vanilla, and salt.
  3. Add the corn kernels and blend them until they’re well combined and smooth.
  4. Pour the mixture over the cooled and hardened caramel in the pan.
  5. Put the round cake pan in a water bath. In a large shallow baking pan, place the cake pan. Pour hot water into the baking pan, it should reach a little more than halfway of the side of the round pan.
  6. Bake this for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the cake pan from the shallow baking pan.
  8. Let it cool completely.
  9. Cover the dish and refrigerate it overnight.
  10. To unmold, run a spatula or a thin knife, between the flan and the side of the mold to loosen it. Invert pan onto a shallow serving plate or pie dish. Let the caramel pour over the flan and around the flan.





Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.



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