LET'S EAT: Creamy flan de maiz from Hugo Ortega
HOUSTON (KTRK) -- Add some custardy flair to your holiday meals! Whip up a batch of Chef Hugo Ortega's (of Caracol) delicious flan de maiz.
FLAN DE MAIZ
Serves 6
8 corn cobs, with kernels cut raw and cobs reserved
2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar, divided
1/2 vanilla bean
1 small orange peel
8 egg yolks
1 tsp. vanilla extract
3 oz. tequila
Garnish:
6 blackberries
1 guava slice
12 small leaves fresh mint
Preheat oven to 335 degrees. In a heavy-bottomed pan, add heavy cream, whole milk, shelled corn (including the cobs), vanilla bean, orange peel and half of the sugar. Bring to simmer for approximately 3 minutes. Remove the cobs, orange peel and vanilla bean. Add tequila and cover. Let it rest for approximately 30 minutes.
Meanwhile, place egg yolks, remaining sugar and vanilla extract in a bowl and whisk together. Pour milk and corn mixture to the eggs little by little as you whisk continuously. (Adding slowly prevents it from being cooked instantly by exposure to the heat.) Place in blender, mix well and strain. Divide mixture among the molds. Cook in a water bath in the oven for 30 to 35 minutes.
Garnish with blackberries, guava and fresh mint and enjoy!
MORE DESSERT RECIPES:
B&B Butchers & Restaurant pecan pie
Pineapple rum cake from Killen's
