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

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.