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Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.
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6 servings
PREP: 30 minutes
TOTAL: 7 hours 20 minutes (including chilling time)
Ingredients
1 cup whole milk
1/3 cup sugar
2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each
2 cups plus 3 tablespoons heavy whipping cream
1/4 teaspoon coarse kosher salt
3 tablespoons water
2 1/4 teaspoons unflavored gelatin
1/4 cup purchased dulce de leche or caramel sauce
SPECIAL EQUIPMENT
6 3/4-cup ramekins or custard cups
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1st Keep
 Patrice_Sartor
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