Corn Crema

Name: Corn Crema
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 10 ml (2 ts.) powdered gelatine; 60 ml (¼ cup) cold water; 500 ml (2 cups) fresh corn kernels (about 2 ears); 250 ml (1 cup) milk; 125 ml (½ cup) whipping cream; 125 ml (½ cup) sugar; 5 ml (1 tsp) cornstarch; 2 egg yolks; 1 ml (¼ tsp) vanilla extract; 45 ml (3 tbsp) unsalted butter, melted; 250 ml (1 cup) corn flakes; 30 ml (2 tbsp) sugar

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Preparation 30 MIN

Cooking 15 MIN

Chilling 6 H
Servings 6

Ingredients
Preparation

Ingredients

Corn Crema

10 ml (2 ts.) powdered gelatine
60 ml (¼ cup) cold water
500 ml (2 cups) fresh corn kernels (about 2 ears)
250 ml (1 cup) milk
125 ml (½ cup) whipping cream
125 ml (½ cup) sugar
5 ml (1 tsp) cornstarch
2 egg yolks
1 ml (¼ tsp) vanilla extract

Caramel Corn Flakes

45 ml (3 tbsp) unsalted butter, melted
250 ml (1 cup) corn flakes
30 ml (2 tbsp) sugar

Preparation

Corn Crema

In a bowl, sprinkle the gelatine over the water and let bloom for 5 minutes. Set aside.
In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.
In a saucepan, off the heat, combine the sugar and cornstarch. Whisk in the egg yolks and vanilla until smooth. Add the corn mixture and bring to boil over medium heat, stirring and scraping the bottom of the pan.
Remove the pan from the heat. Add the gelatine mixture and mix thoroughly. Strain. Pour into six 125 ml (½ cup)-capacity ramekins. Cover with plastic wrap and refrigerate for 6 hours or overnight.

Caramel Corn Flakes

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
In a bowl, drizzle the melted butter over the cereal, stirring constantly. Sprinkle with the sugar and mix well. Spread on the baking sheet.
Bake for 5 to 8 minutes or until the corn flakes are golden brown and caramelized. Let cool on the baking sheet.
Serve the caramelized corn flakes with the corn crema.

Note

You can also serve the crema with sweetened raspberry. To do this, combine 250 ml (1 cup) of fresh raspberries with 15 ml (1 tbsp) of sugar. Let rest for 15 minutes.