You may also like
Categories:
light brown sugar sugar corn powder cornstarch kosher salt recipe Sweet Corn Cereal egg heavy cream sour cream
Viewed: 97 - Published at: 4 months agoIngredients
- 15 g Capn Crunch (1/4 cup)
- 25 g light brown sugar (1 1/2 tablespoons tightly packed)
- 12 g granulated sugar (1 tablespoon)
- 12 g freeze-dried corn powder (see page 18) (2 tablespoons)
- 2 g cornstarch (1/2 teaspoon)
- 1 g kosher salt (1/4 teaspoon)
- 1/3 recipe Sweet Corn Cereal Milk (page 36) [175 g (3/4 cup)]
- 1 egg
- 210 g heavy cream (1 cup)
- 70 g sour cream (1/4 cup)
Method
- Grind the Capn Crunch to a powder in a food processor.
- Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt.
- Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
- Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream3 to 5 minutes.
- Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you dont want the mixture to firm up completely).
- Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely.
- Do not overwhip.
- Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.
