Summer Corn Custard with Blackberries and Hazelnuts

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.