Description
Sweet corn custard baked with cream cheese and condensed milk for a silky, nostalgic dessert.
Ingredients
- 4 ears fresh corn, kernels removed (about 2 cups)
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- ½ stick (4 Tbsp) unsalted butter, melted
- 1 tsp pure vanilla extract
- 8 oz block full-fat cream cheese, cubed
- Pinch of salt
Instructions
- Preheat oven to 350 °F. Boil a kettle of water for the bain-marie.
- Blend corn, condensed milk, melted butter, vanilla, and salt until mostly smooth, about 30 seconds.
- Add eggs and cream-cheese cubes; pulse 3–4 times just until combined—tiny cheese flecks should remain for creamy swirls.
- Pour mixture through a fine sieve into a 9-inch round baking dish caramel-lined or greased.
- Place dish inside a larger roasting pan; pour hot water halfway up the sides.
- Bake 50 minutes until center jiggles slightly. Cool in oven 15 minutes, then chill at least 3 hours or overnight.
- Run a thin knife around the edge, invert onto a serving plate, and serve cold.
Notes
Leftovers keep covered in the fridge for four days. For best flavor, make a day ahead.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American