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Magic Custard Corn Cake - A Family Feast

Magic Custard Corn Cake

Magic Custard Corn Cake is a creamy layered custard cake infused with fresh corn flavor. Top it with fresh fruit and whipped cream for the ultimate summer dessert!

Yield: 18 wedges 1x
Prep: 25 minutesCook: 50 minutesTotal: 1 hour 15 minutes


3 cups fresh corn cut from cobs, about three ears

1 cup whole milk

1 cup light cream or half and half

1 1/4 cups granulated sugar

2 teaspoons vanilla extract

6 whole eggs, separated

10 tablespoons butter, melted and cooled

3/4 cup all-purpose flour

1/2 cup corn flour

1 1/2 tablespoons corn starch

1 pint heavy whipping cream, for garnish

2 tablespoons powdered sugar, to sweeten the cream (optional)

1 pint fresh blueberries, for garnish


  1. Preheat oven to 325 degrees F.
  2. Line a 9×9-inch baking pan with two long pieces of cut parchment paper folded over each way to completely cover the inside with paper hanging over all four sides. Spray inside with kitchen pan spray.
  3. Cut corn from the three ears of corn. Should be three cups, but more than three cups is fine.
  4. Place the cut corn kernels with milk and cream into a blender and puree for one minute on high.
  5. Add sugar and vanilla and puree for 30 seconds on high.
  6. Separate yolks from whites and add egg yolks only and puree for 30 more seconds on high.
  7. With blender running on low, slowly pour in the melted cooled butter through top opening. Put cap back on and puree for 30 seconds on high.
  8. Pour this liquid through a strainer over a large bowl, pressing the ingredients through the strainer with a rubber spatula. Discard sediment and solids in strainer.
  9. In a medium bowl, beat egg whites to stiff.
  10. In a small bowl mix flour, corn flour and corn starch.
  11. Sprinkle the flour mixture into the large bowl, gently whisking to incorporate into liquid. Just whisk to break up lumps but do not over mix.
  12. Add one third of the beaten egg whites and use the whisk to incorporate. Then switch to a rubber spatula and fold in the remaining egg whites in two batches. Do not over mix. The batter will not be fully mixed with bits dry ingredients and egg whites showing.
  13. Pour this batter into the prepared pan and bake uncovered for 45-50 minutes or until a toothpick inserted into center comes out clean and the batter no longer jiggles when moved. As it bakes, the custard sinks to the bottom and the corn cake rises to the top, creating three layers.
  14. Cool on a wire rack then move to the refrigerator and cool completely.
  15. When ready to serve, lift the parchment handles and lift the whole custard-cake out. Slide out the parchment and cut three by three into nine pieces then cut each piece in half corner to corner into 18 servings.
  16. Whip the heavy cream and powdered sugar and serve over each piece with some of the fresh blueberries.

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© Author: Martha
Cuisine: French Method: baking