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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.

Ingredients

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)

Instructions

  1. 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.
  2. Prepare the corn mixture: Blend corn, milk, and cream in a blender until smooth. Add sugar, vanilla, and egg yolks, and blend again.
  3. Incorporate the butter: With the blender on low, slowly add the melted butter, then blend on high for 30 seconds.
  4. Strain the mixture: Strain the mixture through a fine mesh sieve into a large bowl, discarding any solids.
  5. Beat the egg whites: In a medium bowl, beat the egg whites until stiff peaks form.
  6. Prepare the dry ingredients: In a small bowl, whisk together flour, corn flour, and corn starch.
  7. 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.
  8. 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.
  9. Cool and chill: Cool the cake completely, then refrigerate for several hours or overnight to allow it to firm up and set into layers.
  10. Serve: Cut into squares and then diagonally to create triangles. Serve chilled with whipped cream and fresh blueberries.

Notes

Add a citrus twist with lemon or orange zest for a refreshing flavor.

For a summer-inspired version, swap half of the corn for fresh peaches.

Make mini versions by baking in ramekins, adjusting the baking time accordingly.

Infuse the milk with a cinnamon stick or vanilla bean for added depth of flavor.

Top with a dusting of powdered sugar, a drizzle of honey, or fresh mint leaves for extra flair.

Nutrition

Find it online: https://chocolatecoveredamy.com/magic-custard-corn-cake/