“This dessert is a bridge between rustic, home-style cooking and refined presentation,” says Chef José Luis Chavez. “The goal was to take the familiar sweetness of fresh corn, a staple in Peruvian cuisine, and elevate it with the delightful crackle of a caramelized sugar crust.”
A fusion of Latin American flavors and French technique, this dish pairs a creamy corn custard with queso fresco ice cream, creating an elegant yet comforting finale.
How to make Sweet Corn Cake Brûlée with Queso Fresco Ice Cream
01.
Make the Queso Fresco Ice Cream
- In a saucepan, warm the milk and cream over medium heat until just steaming.
- In a separate bowl, whisk egg yolks and sugar until pale.
- Slowly add the hot milk mixture to the yolks while whisking to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened (coats the back of a spoon).
- Remove from heat. Stir in queso fresco and salt. Blend until smooth.
- Chill the mixture completely. Churn in an ice cream maker according to manufacturer instructions. Freeze for at least 4 hours before serving.
02.
Make the Corn Cake Brûlée
- Preheat the oven to 350°F (175°C).
- In a blender, combine corn, evaporated milk, condensed milk, eggs, sugar, butter, salt, and vanilla. Blend until smooth. Add cornmeal if a firmer texture is desired.
- Pour into ramekins or a baking dish. Place in a bain-marie (water bath) with water halfway up the sides.
- Bake for 35–45 minutes, until set and lightly golden. Let cool completely.
- Just before serving, sprinkle a thin layer of sugar over the top. Caramelize with a kitchen torch until golden and crisp.
03.
Serve
- Plate the corn cake with a scoop of queso fresco ice cream.
- Garnish with fresh corn kernels, edible flowers, or a drizzle of honey.
