Summer Corn Custard with Blackberries and Hazelnuts

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

Incorporating vegetables into desserts can be tricky, but corn is what we call “a gimme.” This recipe captures the sweetness of summer corn and presents it with a fun, creamy texture. Here we use agar, a gelatin substitute made from seaweed to set our custard. It’s perfectly balanced with the juicy, tart pop of blackberries and a toasty crunch of hazelnuts—a simple recipe that yields elegant results.