Corn Custard (for bread filling)

I love true corn custard with real corn bits in a creamy custard. This is one of my favourite bread fillings 😋

Ingredients 

A

10g unsalted butter 

25g raw sugar 

B

20g top flour 

5g potato starch

40g lactose-free milk/milk

C

40g whipping cream

10g condensed milk

1/2 tsp vanilla extract

Pinch of salt

1 egg, beaten, about 57g

D

50g fresh milk

60g steamed corn kernels

Visit my IG about stripping whole corn kernels neat and dry 🌽

Link: https://www.instagram.com/p/Ch9F5nFutCV/?igshid=YmMyMTA2M2Y=

Directions

Watch the process here: 

1. Blend D to your desired coarseness. I prefer to keep the paste with a bit of corn fragments.

2. Gradually mix B into paste, followed by C and D into a mixture. 

3. Heat A till fragrant. Do not have to melt all the sugar.

4. Pour the corn mixture from Step 2 into the melted butter in Step 3. Cook and stir constantly till it thickened.

5. Transfer the corn custard to a glass container. Cover with a cling wrap touching the custard surface. Cool down and refrigerate till needed.