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Corn Pudding Flan

Ingredients

  1. 1 can (450 g) UFC Whole Corn Kernel , drained (reserve ½ cup stock)
  2. 12 pc (300 g) sliced bread , cut into cubes
  3. 1-1/4 cups evap milk
  4. 2/3 cup condensed milk
  5. 1-1/2 tsp vanilla
  6. 4 pc eggs
  7. 1/3 cup sugar

PROCEDURE:

  1. 1. Caramelized sugar in non stick pan. Pour over 7 inch square pan.
  2. 2. Combine evap and condensed milk, vanilla and eggs. Mix well. Pour ½ cup of mixture over caramelized sugar . Set aside.
  3. 3. Soak bread in reserve corn stock . Combine with remaining milk mixture and UFC Corn. Pour into pan. Cover with foil or wax paper and steam for 35 minutes. Cool and Chill overnight .

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