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Sweet Corn Crema - 12/17/11

Sweet corn crema is an Italian dessert similar to a pot de crme.  Sweet corn crema a simple rich custard with a nice corn flavor.  It can be eaten alone or here I paired it with a bit of raspberry cooked in sugar.  The sweet corn crema is easy to make but you will need to refrigerate it for at least 2 to 3 hours before it can be served.

Tonight I am having a party so I am serving the sweet corn crema with a tiramisu and Zeppole which are similar to doughnut.  You do not have to make the other desserts, the corn crema can be eaten just by itself.

Desserts trio: Zeppole, Tiramisu and sweet corn crema

Here I am putting the desserts together before it is taken to our guests.

Close up look at sweet corn crema


Preparation work..

For the corn crema

 1 can of corn

1  cup milk

2 cups heavy cream

8 eggs yolks

2/3 cup of sugar

pinch of salt

For the tiramisu:

Click on Link to see preparation




Put the corn, and only 1/3 cup sugar (will use the other 1/3 cup later), and milk in a sauce pan. 

Bring to a boil over medium heat.

Stir occasionally then remove from heat and steep until cool so all the flavor of the corn are extracted.

Pour the milk/corn mixture into a blender and puree until somewhat smooth.

Pour the mixture back into the pan and bring it back to a boil. 

Stir constantly and set aside.

In a large bow whisk the egg yolks with the remaining 1/3 cup of sugar until completely blended.

Gradually whisk the hot corn custard into the yolk mixture and keep whisking constantly.

Strain through a fine sieve, pressing the corn to exact as much liquid as possible.  Stir the salt.

divide the custard evenly among the ramekins.

Line a large pan with newspaper and put the ramekins inside the pan.   Pour hot water inside the pan to create a bath.  Cover the pan with some foil.

Preheat oven at 300 degrees.  Bake for about 20 to 25 minutes. 

The custards are done when they are no longer liquid in the center and are completely set.

Remove the ramekins from the pan and let them cool down completely.

Refrigerate them for at least 2 to 3 hours before serving them.

Filed as: Eggs

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