Warm Sweet Corn and Orange Tartlets with Cinnamon Crumble
An original dessert that turns sweet corn into a silky custard with orange and vanilla notes, baked in small tartlets and finished with a crunchy cinnamon crumble. The contrast between the creamy filling and the golden topping makes them delicate, comforting, and distinctive.
Ingredients
- 180 g sweet corn kernels (fresh or descongelado)
- 240 ml whole milk
- 120 ml heavy cream
- 90 g sugar (divided)
- 2 units eggs
- 1 unit egg yolk
- 2 cditas orange zest
- 30 ml orange juice
- 5 ml vanilla extract
- 1 pinch fine salt
- 80 g all-purpose flour (for the crumble)
- 50 g cold butter (diced)
- 3 g ground cinnamon
- 25 g brown sugar (for the crumble)
- 20 g sliced almonds
- 10 g melted butter (for engrasar the moldes)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 350 °F / 175 °C. Grease 6 small tartlet pans or ramekins with the melted butter and place them on a baking tray.
- 2
For the filling, place the sweet corn, whole milk, and heavy cream in a saucepan. Cook over medium heat for 5 minutes, without a hard boil, until the corn is very tender and the mixture is hot.
- 3
Transfer the corn mixture to a blender and blend with the sugar, orange zest, orange juice, vanilla extract, and pinch of salt until smooth. For an extra-fine texture, strain it through a sieve.
- 4
In a separate bowl, whisk the 2 eggs and the egg yolk. Gradually add the warm corn mixture while whisking to temper the eggs without scrambling them.
- 5
Divide the filling among the prepared molds, filling them about 3/4 full.
- 6
For the crumble, mix the all-purpose flour, brown sugar, ground cinnamon, and sliced almonds in a bowl. Rub in the cold butter with your fingertips until irregular crumbs form.
- 7
Sprinkle the crumble over each tartlet without pressing down so it stays light and crisp.
- 8
Bake for 22 to 25 minutes at 350 °F / 175 °C, until the center is just set and the top is golden.
- 9
Let the tartlets rest for 5 minutes before unmolding or serving. Serve warm to best enjoy the orange, vanilla, and cinnamon aroma.
Chef tips
For deeper flavor, lightly toast the almonds before adding them to the crumble. For an elegant finish, add a little extra orange zest just before serving.
Substitutions
You can substitute the almonds with chopped walnuts for a different crunchy note. Orange can be replaced with mandarin for a softer profile. The heavy cream may be swapped for half milk and half light cream, though the texture will be less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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