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This is my summertime sweet tooth's best find. You're not going to believe this Custard Corn Cake—it's pretty much a little slice of magic. Found it one day while trying to use up the fresh corn piling up in my fridge and it instantly became my crowd-pleaser. The way it bakes into amazing layers by itself is wild. Someone always asks how it’s made.
What Sets This Apart
What blows me away is just how much this treat tastes like fresh, sweet corn in the best way. Guests can't believe it comes from actual ears of corn. As it bakes, it sorts itself into three awesome layers: creamy custard sinks to the bottom, a smooth creamy center happens in the middle, and a soft cake top floats up. Seriously, it's a triple treat in every bite!
Here’s What You’ll Gather
- Light Cream: 1 cup goes in for that dreamy creaminess.
- Whipped Cream and Blueberries: Blueberries and a mountain of whipped cream finish things off when you serve.
- Milk: 2 cups whole milk makes everything extra rich and silky.
- Granulated Sugar: Use 3/4 cup for just the right sweetness.
- Corn Starch: 1/4 cup packs a little staying power for the custard layers.
- Melted Butter: 1/4 cup, let it cool down before adding.
- Fresh Corn: Grab the kernels from 2 or 3 ears for that sweet summer punch.
- All-Purpose Flour: You'll want 1/2 cup, just mix it with your dries.
- Eggs: 6 big eggs, split—whites first beat until stiff, yolks go in the main mix.
- Vanilla: 1 teaspoon for a subtle, warm boost in flavor.
- Corn Flour: 1/4 cup, super fine for extra corn flavor.
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Magical Corn Delight
- Pop It In the Oven
- Pour your cake batter in and bake at 325°F (160°C) for about 45 to 50 minutes. When it’s solid all the way through, pull it out and chill it down.
- Egg Whites Get Fluffy
- Whip those egg whites until they're thick and don't flop over if you turn the bowl upside down. A mixer is great, but you can do it by hand if needed.
- Mix Wet and Dry
- Dump your flour, corn flour, and corn starch in a separate bowl. Then gently whisk them into the wet blend—don't overdo it.
- Line Your Pan
- Lay down two pieces of parchment paper in a 9×9-inch pan, let them hang over the sides, then spritz with a little non-stick spray.
- Blend the Base
- Chuck your corn, milk, cream, vanilla, and sugar into the blender. Blend until you can't see any big chunks left. Add in the melted butter and yolks, blend again.
- Sift and Strain
- Push the blended mix through a fine sieve over a big bowl. Toss whatever's left behind.
- Fold In Egg Whites
- Softly mix the egg whites into the batter a little at a time. Try to keep it as fluffy as you can.
Tips From My Countertop
After dozens of tries, I've got a few pro tips for you: buy the sweetest corn you see, it honestly upgrades the whole thing. Always strain before baking—you want it smooth. And don’t rush when beating egg whites; stiff peaks really do make that top layer perfect.
Make It Yours
I love shaking things up: sometimes I dump in a dash of cinnamon for a toasty vibe or swap in whatever fruit I picked up from the farmers market. Peaches taste awesome with this in August. Even tart cranberries work great as a winter changeup. There’s so much you can do once you know the base.
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Stay Tasty
Pop this in the fridge—it should be good for three days but honestly we always eat it before then! Top cold slices with a spoonful of whipped cream and a few berries. Not the best for the freezer, so plan to enjoy while fresh.
Kit You’ll Want
Beginners, don’t stress. This isn’t hard, it just looks fancy. Grab a blender to smooth out the corn base. Use a hand whisk or a stand mixer for that cloudlike egg white finish. The parchment sling setup? Totally worth it for mess-free cake removal.
Why It’s a Crowd-Pleaser
Every single time I serve this, friends want the secret. It fits right in at block parties or at the fanciest table. The layering makes it special but it always feels familiar. Trust me—it’s fun to peek at the layers while it bakes. That's real kitchen magic!
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Recipe FAQs
- → Why does it form layers?
- The heavier custard sinks to the bottom, while the lighter cake rises, creating the layered look.
- → What’s the reason for straining corn?
- Straining gets rid of corn solids and fibers, giving the custard a smooth feel.
- → Why fold the egg whites carefully?
- Folding keeps air bubbles intact, which helps set the layers and keeps the texture light.
- → Is frozen corn okay to use?
- Fresh corn works best for both flavor and texture, as frozen corn might be too watery.