Ingredients

• 250 g milk
• 250 g canned corn
• 1 egg
• sugar
• flour

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.

Other Recipes you can read:

• calamarata with octopus and potato cream, a first course to ..

  There calamarata with crunchy octopus and potato cream it's a creamy first course and with a strong flavor that conquers at ..

• Fusilli: pasta with salmon, peas and cream – Italian cuisine ..

  A first course that takes advantage of an always successful combination, that between salmon and peas (often in a creamy version, ..

• Pasta with roasted pepper cream, an exclusively vegetarian spring first ..

  Wash, dry, cut in half and clean the peppers. Place them on a baking tray lined with baking paper. Bake for 25-30 minutes at 220°C, making sure that ..