Sweet Corn and Milk Custard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, creamy dessert made with fresh corn and milk, sweetened with just a touch of sugar and cinnamon. This Bolivian-inspired recipe, ready in about 25 minutes, layers corn kernels, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Bolivian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 2 cups fresh corn kernels, 2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/2 tsp salt. Stir constantly over medium heat until mixture comes to a gentle boil.
  2. Step 2: Reduce heat to low and simmer 5 minutes, stirring constantly, until thickened and glossy. It should coat the back of a spoon.
  3. Step 3: Remove from heat and stir in 1/2 tsp vanilla extract and a pinch of ground cinnamon. Pour into individual ramekins or a baking dish.
  4. Step 4: Cool to room temperature, then refrigerate at least 2 hours until set. Serve chilled.

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