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tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins
grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins
teaspoons grated lemon zest, divided
grams (½ cup) all-purpose flour
cups corn kernels
cup heavy cream
teaspoon table salt
large eggs, separated, plus 2 large egg whites, room temperature
teaspoons vanilla extract
Powdered sugar, to serve (optional)
I’m gluten free, can I use a different flour or will it make the taste to different
In this case, you should be able to get away with a GF all-purpose flour substitute without any noticeable changes to taste and texture. King Author flour is a great brand to try.
The Milk Street Team
In step 3, can I use a food processor instead of a blender?
Can I use a baking dish instead of the ramekins?
Has anybody tried finishing this with flake salt instead of sugar? I’m hoping to try this over the summer with really fresh corn 🌽 and I am thinking a sweet/salt crunch might work