Warm Sweet Corn Cream Cups with Roasted Raspberries and Cinnamon Crisp

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Set out a small baking tray or dish and 6 heatproof dessert cups or glasses.

2. 2

   For the roasted raspberries, toss the fresh raspberries with the honey and lemon juice. Spread them in a small baking dish and roast for 10 minutes at 200 °C / 400 °F, just until they release juice but still hold some of their shape. Set aside.

3. 3

   For the cinnamon crisp, combine the all-purpose flour, brown sugar, ground cinnamon, and a pinch of the fine salt in a bowl. Rub in the cold unsalted butter with your fingertips until irregular crumbs form. Spread on a tray and bake for 12 minutes at 180 °C / 350 °F, stirring once halfway through, until golden and crisp. Let cool.

4. 4

   Place the cooked sweet corn kernels, whole milk, and heavy cream in a saucepan. Bring over medium heat until steaming, without boiling, about 5 minutes. Remove from the heat.

5. 5

   Blend the hot corn mixture until very smooth. Strain through a fine sieve, pressing well to extract all the liquid and flavor. Return the strained liquid to the saucepan.

6. 6

   In a bowl, whisk the egg yolks with the granulated sugar and cornstarch until smooth. Gradually add some of the hot corn liquid, whisking constantly to temper the yolks.

7. 7

   Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until thickened to a custard texture, 4 to 6 minutes. Do not let it boil. Add the vanilla extract and the remaining fine salt, mix well, and remove from the heat.

8. 8

   Divide the warm corn cream among 6 dessert cups. Spoon a generous layer of roasted raspberries and some of their juices over each one.

9. 9

   Finish each cup with crumbled cinnamon crisp on top. Serve warm.

10. 10

    For a more polished presentation, let the cups rest for 5 minutes before serving so the cream sets slightly without cooling completely.