Custard Corn Layer Cake (Print)

A fun layered dessert that bakes into corn cake, smooth custard, and creamy base all by itself. Perfect for warm, sunny days.

# Ingredients:

01 - 1 cup light cream.
02 - 3 cups kernels of fresh corn.
03 - 1/4 cups plus 1 whole granulated sugar.
04 - 10 tablespoons butter, melted.
05 - 1 cup whole milk.
06 - 6 eggs, split into whites and yolks.
07 - 2 teaspoons of vanilla flavoring.
08 - 1/2 cup corn-based flour.
09 - 3/4 cup flour for general baking.
10 - 1 1/2 tablespoons of cornstarch.
11 - A pint of whipping cream to top it off.
12 - 2 tablespoons sugar powder for sprinkling.
13 - Blueberries (1 pint) as garnish.

# Steps:

01 - Set oven to 325°F, use parchment paper to line a square 9x9 pan.
02 - Blend together corn, whole milk, and light cream. Stir in the sugar, yolks, vanilla, and finally butter.
03 - Pour through a strainer, toss any leftover solids.
04 - Whip up egg whites by themselves. Stir together both flours, then fold everything softly until just combined.
05 - Transfer mix into the pan and bake 45-50 mins. Check it's set before removing.
06 - Let it cool down all the way, then cut into triangle shapes. Add whipped cream and berries.

# Notes:

01 - While baking, three distinct layers will form.
02 - Avoid overdoing it when mixing ingredients.
03 - Needs to cool off entirely.

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