Wednesday 21 September 2022

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 😋

10g unsalted butter 
25g raw sugar 

20g top flour 
5g potato starch
40g lactose-free milk/milk

40g whipping cream
10g condensed milk
1/2 tsp vanilla extract
Pinch of salt
1 egg, beaten, about 57g

50g fresh milk
60g steamed corn kernels

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


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.

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