Candy Corn Caramel Flan is a classic flan where the candy corns are steeped in the milk to add just a subtle flavor to the rich custard.

I made this Candy Corn Caramel Flan for the last day of Halloween Treats Week.

I want to again give a huge shout out to Angie for putting this on each year.

It forces me to be creative and it’s also helped me like Halloween better (I don’t like scary things).

Just like with the monster cereals, each year I make at least one thing with candy corn.

Now, I’m fully aware that a lot of people don’t like candy corn.

But a lot of people who don’t like candy corn and try my candy corn desserts do like them in that.

For when you infuse the milk you really cut down on the sweetness.

And well, candy corns are sweet.

Ingredient Highlights:

Candy Corn – Loved and hated the world round, candy corn doesn’t really have a substitute. Though if for some odd reason you could not find it, you could use the candy pumpkins that are made from the same stuff as the candy corn.
Candy Corn Infused Milk – This is the key to making this recipe taste like candy corn. Don’t skip this step.
Eggs – Use a large egg, at room temperature.

I sincerely hope you enjoyed Halloween Treats Week.

Be sure to check out what all the other bloggers have done as well.

And, if you are a candy corn hater, I challenge you to try one of the many candy corn recipes I have here on the blog.

P.S. It’s a great day to buy my cookbook.

Want More Candy Corn Recipes?

Candy Corn Pound Cake
Pretty Candy Corn Layer Cake
Yummy Candy Corn Creme Brulee
Candy Corn Ice Cream
Magical Candy Corn Flan Magic Cake

Candy Corn Caramel Flan

Ingredients

For the Candy Corn Milk:
2 1/4 cups whole milk
2 cups candy corn
For the Flan:
3/4 cup granulated sugar, divided
1/4 cup water
2 cups candy corn infused whole milk
4 large eggs
Pinch of salt

Instructions

For the Candy Corn Milk:
Using a medium saucepan heat the milk and the candy corn together.
Bring to a boil and then take off of heat.
The candy corn should dissolve.
If the candy corn does not dissolve place over heat and stir until it does. Set aside.
Place in fridge to chill for at least 3 hours.
For the Flan:
Preheat oven to 350°F.
Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves.
Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Divide caramel among six 3/4-cup custard cups.
Working quickly, tilt cups, coating bottoms and part of sides.
Stir candy corn milk and 1/4 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm).
Whisk eggs in medium bowl until blended.
Slowly whisk in milk mixture. Whisk in salt.
Strain custard into prepared cups.
Arrange cups in 13x9x2-inch metal baking pan.
Pour enough hot water into baking pan to come halfway up sides of cups.
Bake flans until just set in center, about 50 minutes.
Remove cups from water and let stand 30 minutes.
Chill until cold, at least 4 hours and up to 1 day.
Cut around sides of each cup to loosen flan; turn out onto plate.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Skull Cheeseburger Pies from BigBearsWife
Eyeball Oreos from Semi-Homemade Recipes
Severed Hand Pie from Karen’s Kitchen Stories
Candy Corn Caramel Flan from Sweet ReciPEAs
Halloween Caprese Crostini from Art of Natural Living
Ghost Caprese Salad from Jen Around the World

Candy Corn Caramel Flan #HalloweenTreatsWeek