Huitlacoche Flan
Ramiro Jimenez, Noche-New York, NY
Adapted by StarChefs
Yield: 4 servings

Time: 1 hour 20 minutes

  • 8 ounces huitlacoche
  • 8 ounces whole milk
  • 8 ounces heavy cream
  • 4 eggs, beaten
  • kosher salt to taste
  • fresh ground black pepper to taste

Preheat oven to 200°F.

In a saucepan, bring milk, cream and huitlacoche to a boil. Simmer for 5 minutes. Then, purée the mixture in a blender, being careful to hold the lid on the machine with a towel. The hot liquid may spatter.

Temper the eggs by whisking one third of the warm huitlacoche mixture into the beaten eggs. Stir well.

Add remainder of huitlacoche mixture, stir and let cool.

After mixture has cooled, pour the mixture into 4-ounce oven-proof molds. Place on a baking sheet in preheated oven and let cook for 1 hour.