Sweet corn pudding with blackberries recipe

Ingredients

• 1 tablespoon cornstarch
• 3 cups fresh, uncooked yellow corn kernels (4 ears of corn)
• 2 cups (472 ml) heavy cream
• ¼ cup (59 ml) honey
• Pinch kosher salt

• 2 cups (220 g) fresh ripe blackberries
• ¼ cup (50 g) sugar

Make the Pudding
1. In a small bowl, combine the cornstarch with 1 tablespoon of water. Set aside.
2. Combine the corn, cream, honey, and salt in a medium saucepan and bring to a boil over medium heat. Add the cornstarch mixture to the pan (stir it up if the cornstarch has settled). Reduce the heat to low and let simmer for 1 minute. Cool the mixture to a warm room temperature.
3. Transfer the mixture to a blender and puree the corn until very smooth. Divide the puree among 6 custard cups. Cover the cups with plastic wrap and refrigerate for 6 hours or overnight.
Prepare the Blackberries
4. Add the blackberries and sugar to a small saucepan over medium heat and cook, stirring, until the sugar has dissolved. Remove the berries from the heat and cool to room temperature. Store the cooked berries in the fridge until ready to use.
5. When you are ready to serve the puddings, top each one with a generous spoonful of the berries and their juices. The corn pudding and the blackberries can be made up to 1 week in advance and kept in the fridge separately until ready to use.