Corn Risotto with Corn Custard

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 160C.
  • For the Corn Custard, place ingredients into a loaf tin and mix together. Place into a deep medium roasting dish and pour hot water into the roasting dish, until it reaches the height of the custard mixture.
  • Cook in the oven until just set, about 40-45 minutes. Remove from the oven, remove the custard from the water and set aside.
  • Increase the oven to 180C.
  • For the Corn Risotto, prepare a sugar syrup. Place sugar and 60ml water into a small saucepan and place over medium heat. Stir until sugar has dissolved then removed from the heat.
  • Place corn kernels, cream, curry leaves and 100ml sugar syrup into a small saucepan and simmer gently, stirring occasionally, until corn is tender and liquid has reduced, about 15 minutes. Remove from the heat.
  • Discard the curry leaves, stir in the butter and season with salt to taste. Set aside at room temperature.
  • For the Cornflake Crisp, line a small baking tray with baking paper and set aside.
  • Place the butter and sugar into a small saucepan over medium heat. Stir until melted then remove from the heat. Add the cornflakes and stir though.
  • Using a round cutter as a template, press mixture inside the cutters to create 4 rounds on the tray. Bake in the oven until set, about 10 minutes. Remove from oven, sprinkle lightly with salt and set aside.
  • For the Fried Curry Leaves, heat the oil in a small saucepan to 180C.
  • Add the curry leaves and cook for 30 seconds. Remove from the oil and place onto paper towel.
  • To serve, spoon the Sweet Corn Risotto into the centre of each serving bowl. Top with some Corn Custard, Fried Curry Leaves and a Cornflake Crisp.

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