Recipe Burnt corn cream – Italian Cuisine

Recipe Burnt corn cream

For the burnt corn cream recipe, rinse the corn and drain it. Heat it in a saucepan with the milk; bring to a boil and cook for 7-8 minutes.
Blend it in the mixer as finely as possible. If you want a smoother and more silky cream, pass it through a sieve.
Break the egg into another bowl and mix it with 50 g of sugar and 15 g of flour.
Pour the blended liquid over the beaten egg and return the mixture to the heat. Cook, stirring for 2-3 minutes and turn off.
Pour the cream into a cold bowl to stop cooking, then pour it into 4 bowls and let it cool.
Cover the surface with a teaspoon of sugar and burn it with a special torch or bake briefly under the grill at maximum temperature.

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