Corn Custard Magic Cake (Printable Version)
# What You’ll Need:
01 -
3 cups corn kernels, fresh from the cob.
02 -
1 cup milk, whole.
03 -
1 cup cream, light variety.
04 -
1 1/4 cups sugar, granulated type.
05 -
2 teaspoons extract of vanilla.
06 -
6 eggs, whites and yolks divided.
07 -
10 tablespoons butter, melted down.
08 -
3/4 cup flour, all-purpose kind.
09 -
1/2 cup flour made from corn.
10 -
1 1/2 tablespoons starch from corn.
11 -
1 pint cream, heavy whipping type for topping.
12 -
2 tablespoons sugar, powdered form.
13 -
1 pint fresh blueberries for decorating.
# Steps To Make It:
01 -
Warm oven to 325°F and put parchment paper in a 9x9 pan.
02 -
Mix corn with milk and cream until smooth, then stir in sugar, vanilla, egg yolks and finish with melted butter.
03 -
Push the mixture through a strainer and throw away what's left.
04 -
Whip egg whites in a separate bowl, add dry flours together, then carefully fold everything into one batter.
05 -
Empty batter into the lined pan and cook for 45-50 minutes until it doesn't jiggle.
06 -
Let it cool all the way, slice into triangular pieces, and add whipped cream and berries on top.
# Extra Notes:
01 -
Forms into three distinct layers during cooking.
02 -
Be gentle when combining ingredients.
03 -
Needs to cool entirely before cutting.