Fresh Corn & Berry Pudding

Serves 6 · 20 min prep · 15 min cook

Ingredients

• 3 cups fresh sweet corn kernels
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 cups mixed fresh berries
• 1 tsp lemon zest
• 2 tbsp chiffonade fresh basil leaves
• 2 tbsp honey

Instructions

1. 1Strip the kernels from fresh ears of corn and place them in a blender with half of the milk. Blend on high until completely smooth and milky, about 45 seconds, then strain through a fine-mesh sieve into a medium saucepan, pressing hard on the solids to extract every drop of corn liquid.
2. 2Add the remaining milk, heavy cream, most of the sugar, and the salt to the corn milk in the saucepan. Warm over medium heat, stirring often, until the mixture is steaming and tiny bubbles form the edges; do not let it fully boil.
3. 3In a separate bowl whisk the egg yolks with the cornstarch and the last bit of sugar until pale and smooth. Slowly ladle one cup of the hot corn mixture into the yolk bowl while whisking constantly to temper the eggs.
4. 4Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a silicone spatula, for 4 to 6 minutes until the pudding thickens enough to coat the back of a spoon and leaves a clear trail when you drag a finger through it.
5. 5Remove from heat and stir in the vanilla. Pour the hot pudding into a shallow serving dish or individual cups. Press plastic wrap directly onto the surface to prevent a skin, then refrigerate for at least 2 hours until fully chilled and set.
6. 6Meanwhile, toss the fresh berries with lemon zest, honey, and most of the basil ribbons. Let the fruit macerate at room temperature for 15 minutes so the berries release bright juices.
7. 7When ready to serve, give the chilled corn pudding a gentle stir to loosen it. Spoon into bowls or leave family-style in the dish.
8. 8Top generously with the macerated berries and their syrup, finish with the remaining basil, and serve cold so the sweet corn flavor and juicy berries stay vivid and refreshing.