Corn Pudding Flan

INGREDIENTS:

1/3 cup sugar
1 1/4 cups evaporated milk
2/3 cup sweetened condensed milk
1.5 tsp vanilla
4 pcs eggs
12 pcs sliced (day old) bread (300 g), cut into cubes
1 can UFC Garden Sweet whole kernel corn (450 g), drained (reserve ½ cup stock)

PROCEDURE:

1. In a non-stick pan, caramelize sugar over medium heat. Pour over 7-inch square pan and tilt to spread.
2. In a separate bowl, combine evaporated and condensed milk, vanilla and eggs. Mix well. Pour ½ cup of mixture over caramelized sugar. Set aside.
3. Soak bread in reserved corn stock. Combine with remaining milk mixture and corn. Pour mixture into pan.
4. Cover with foil or wax paper and steam for 35 minutes. Cool. Chill overnight.

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