Corn Crema

  • Preparation 30 MIN
    Cooking 15 MIN
    Chilling 6 H
  • Servings 6


Corn Crema

Caramel Corn Flakes


Corn Crema

  1. In a bowl, sprinkle the gelatine over the water and let bloom for 5 minutes. Set aside.
  2. In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.
  3. 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.
  4. 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

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


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 320  
Total Fat 15.9 g  
Saturated Fat 9 g  
Sodium (salt) 45 mg  
Carbohydrates 41 g  
Fibre 1 g  
Protein 6 g