Make caramel:

• Heat sugar and water on medium-high heat for 5 minutes. Once the sugar starts turning golden, remove it from the heat and set aside.

Make Flan:

• Preheat oven to 350
• In a saucepan, mix corn kernels, evaporated milk, and spices. Let it cook on medium heat for around 7 minutes. Let it cool for 5 more minutes.
• Remove the cinnamon sticks and cloves and blend in a blender with the remaining ingredients until smooth, around 3-5 minutes, depending on the strength of your blender.
• Place the pan with the caramel inside a larger, deep pan where there’s at least 1/2 inch space between the smaller and larger pan on the sides.
• Pour the flan mix into the smaller pan and place in the oven.
• Add water to the outer pan until halfway. The “baño de María” is essential as it allows the flan to cook evenly.
• Loosely cover the pan with tin foil, and bake for 45 minutes. Remove the tin foil and let it bake for 15 additional minutes or until the fork comes out clean in the center.
• Once done, remove from the oven. Let it cool. Use a butter knife to loosen the edges. Place a tray on top of the pan. Ensure the tray is slightly larger than the pan so the caramel doesn’t spill over.
• Tip: You can plate it with fresh fruit like blueberries or even a few pieces of caramel-covered popcorn.