This silky flan brings together the full, gently sweet flavor of corn with orange zest, cinnamon and a thin layer of caramel. Make it well ahead: once fully chilled, the custard unmolds neatly.
This flan is a modern, Mexican-inspired take on a familiar custard dessert: eggs and milk slowly set into a soft pudding, with caramel forming a glossy topping when you turn it out. Corn kernels give the custard a rounded, full flavor and a slightly grainy texture if you don’t strain the mixture. Orange keeps everything fresh; cinnamon adds warmth but stays in the background so the corn remains recognizable.
Fresh corn is widely available in the Netherlands, especially in summer and early fall. Choose ears with firm, juicy kernels and cut them off the cob with a sharp knife. Out of season, thawed frozen corn works too; drain it well first. Canned corn is also fine, but rinse the kernels and pat them dry to reduce excess salt or moisture. Use about two medium ears for the amount given.
Blending the corn with milk finely distributes its flavor throughout the custard. A powerful blender gives a smoother result; with a regular blender, small pieces of husk may remain. For an extra-smooth flan, you can press the mixture through a fine-mesh sieve, but it isn’t necessary. The water bath is important: the hot water moderates the oven’s direct heat and helps the eggs set evenly. Take the flan out when the edges are firm and the center still jiggles a little; it will firm up further in the refrigerator.
Caramel mainly needs your attention at the end. Heat the sugar with a little water until it’s deep amber, then pour it into the mold right away; cooled caramel hardens quickly. Let the flan cool completely and chill it for at least six hours before turning it out. This gives the custard time to set and the caramel time to liquefy again. Briefly place the mold in warm water and gently loosen the edges with a thin knife if it doesn’t come out right away.
Serve thin slices cold, for example after a spicy meal or with orange segments on the side. Extra sauce or whipped cream isn’t needed, but a little unsweetened crème fraîche can be a nice, fresher contrast. Cover and refrigerate leftovers, and eat them within three days; don’t leave the flan at room temperature for an extended period.
Preheat the oven to 160 °C (top and bottom heat). Set out a round flan mold about 20 cm across. Bring a kettle of water to a boil for the water bath.
Put the sugar and water in a small saucepan. Heat over medium heat without stirring until the sugar dissolves and turns amber. Pour the caramel straight into the flan mold and carefully tilt the mold to coat the bottom. Set aside.
Blend the corn kernels with the milk as finely as possible. Add the condensed milk, eggs, orange zest, cinnamon and salt, and briefly blend until combined. Pour the mixture into the mold over the caramel.
Place the mold in a deep roasting pan. Carefully pour hot water into the pan until it comes about halfway up the sides of the flan mold. Loosely cover the flan mold with aluminum foil.
Bake for 55–70 minutes, until the edges are set and the center still jiggles slightly when you gently move the mold. Remove the mold from the water bath and let it cool to room temperature.
Cover and refrigerate for at least 6 hours, preferably overnight. Before serving, place the mold in warm water for 10–15 seconds and loosen the edges with a thin knife. Put a serving plate over the mold and invert the flan.
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