Name: Magic Custard Corn Cake
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 3 cups fresh corn kernels (from about 3 ears); 1 cup whole milk; 1 cup light cream or half & half; 1¼ cups granulated sugar; 2 tsp vanilla extract; 6 eggs, separated; 10 tbsp butter, melted and cooled; ¾ cup all-purpose flour; ½ cup corn flour; 1½ tbsp corn starch; 1 pint heavy whipping cream (for garnish); 2 tbsp powdered sugar (optional, for sweetening the cream); 1 pint fresh blueberries (for garnish)

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Why You’ll Love This Recipe

Three magical layers that bake naturally into a custard bottom, creamy center, and light sponge top.
Sweet, fresh corn gives it a unique flavor that’s perfect for summer.
No complicated steps—just a few simple ingredients and clever technique.
Chilled perfection—this dessert is best when allowed to set in the fridge.
Customizable toppings—serve with whipped cream, blueberries, or other fresh fruits and herbs.

Ingredients

(Tip: For the best flavor, use fresh corn when possible!)

For the cake:

3 cups fresh corn kernels (from about 3 ears)
1 cup whole milk
1 cup light cream or half & half
1¼ cups granulated sugar
2 tsp vanilla extract
6 eggs, separated
10 tbsp butter, melted and cooled
¾ cup all-purpose flour
½ cup corn flour
1½ tbsp corn starch

For the topping:

1 pint heavy whipping cream (for garnish)
2 tbsp powdered sugar (optional, for sweetening the cream)
1 pint fresh blueberries (for garnish)

Directions

Preheat the oven: Set your oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper and spray it with nonstick spray.
Blend the corn mixture: Blend corn, milk, and cream in a blender until smooth. Add sugar, vanilla, and egg yolks, and blend again.
Incorporate the butter: With the blender on low, slowly add the melted butter, then blend on high for 30 seconds.
Strain the mixture: Strain the mixture through a fine mesh sieve into a large bowl, discarding any solids.
Beat the egg whites: In a medium bowl, beat the egg whites until stiff peaks form.
Prepare the dry ingredients: In a small bowl, whisk together flour, corn flour, and corn starch.
Combine ingredients: Gently whisk the dry ingredients into the corn mixture, just until incorporated. Fold in one-third of the egg whites with a whisk, then fold in the rest gently using a spatula. The batter will remain slightly lumpy.
Bake: Pour the batter into the prepared pan and bake for 45–50 minutes, until the center is set and the edges are slightly puffed.
Cool and chill: Cool the cake completely, then refrigerate it for several hours or overnight to allow it to firm up and set into layers.
Serve: Cut into squares and then diagonally to create triangles. Serve chilled with whipped cream and fresh blueberries.

Servings and timing

This recipe makes 9–18 pieces, depending on your preferred slice size.
Prep time: 15 minutes
Cook time: 50 minutes
Chill time: 4 hours or overnight
Total time: 5 hours 15 minutes

Variations

Citrus twist: Add lemon or orange zest to the batter for a refreshing citrus flavor.
Peach twist: Swap half of the corn for fresh peaches for a summer-inspired version.
Mini versions: Bake in ramekins for individual servings, adjusting the baking time.
Cinnamon or vanilla infusion: Infuse the milk with a cinnamon stick or vanilla bean for added depth of flavor.
Toppings: Top with a dusting of powdered sugar, a drizzle of honey, or fresh mint leaves for extra flair.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freeze slices for up to 1 month. Thaw in the fridge before serving.
Chill before serving for the best texture and flavor.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn will work, but fresh corn provides a better flavor and texture.

How do I make sure the layers form properly?

The key is not overmixing the batter after adding the flour and carefully folding in the egg whites to maintain the airy texture.

Can I make this ahead of time?

Yes, this cake is perfect for making the day before serving. It’s even better once chilled overnight.

Can I skip the corn flour or starch?

The corn flour and starch help achieve the light, layered texture, so it’s best not to skip them. If needed, you can try substituting with a small amount of all-purpose flour.

What if I don’t have a 9×9-inch pan?

You can use any similar-sized baking dish, but be sure to adjust the baking time based on the depth of the batter in the pan.

Conclusion

Magic Custard Corn Cake is a wonderfully unique dessert that combines the freshness of corn with the comforting texture of a custard cake. With its beautiful layers and light flavor, it’s perfect for summer gatherings, holiday celebrations, or a special treat to enjoy on a warm evening. Easy to make yet impressive, this cake will quickly become a favorite in your dessert repertoire.

Magic Custard Corn Cake

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Magic Custard Corn Cake is a unique twist on the classic French magic custard cake, with three layers: a custardy bottom, creamy center, and light sponge top. Infused with the sweet, fresh flavor of corn, it’s a perfect summer dessert that’s both comforting and impressive.

Author: Amy
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 5 hours 15 minutes
Yield: 9–18 pieces (depending on slice size)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven: Set your oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper and spray it with nonstick spray.
Prepare the corn mixture: Blend corn, milk, and cream in a blender until smooth. Add sugar, vanilla, and egg yolks, and blend again.
Incorporate the butter: With the blender on low, slowly add the melted butter, then blend on high for 30 seconds.
Strain the mixture: Strain the mixture through a fine mesh sieve into a large bowl, discarding any solids.
Beat the egg whites: In a medium bowl, beat the egg whites until stiff peaks form.
Prepare the dry ingredients: In a small bowl, whisk together flour, corn flour, and corn starch.
Combine ingredients: Gently whisk the dry ingredients into the corn mixture. Fold in one-third of the egg whites with a whisk, then fold in the rest gently using a spatula. The batter will remain slightly lumpy.
Bake: Pour the batter into the prepared pan and bake for 45–50 minutes, until the center is set and the edges are slightly puffed.
Cool and chill: Cool the cake completely, then refrigerate for several hours or overnight to allow it to firm up and set into layers.
Serve: Cut into squares and then diagonally to create triangles. Serve chilled with whipped cream and fresh blueberries.