No reviews ¼ cup/55 g unsalted butter softened to room temperature plus 1 tablespoon ¼ cup/50 g fine sugar 1 large egg, lightly beaten Seeds from 2 green cardamom pods, ground ¾ cup/105 g all-purpose flour plus a little extra for dusting the pan ¾ cup/112 g medium-grind cornmeal ¼ tsp fine sea salt For the custard 4 cups/about 4 ears/460 g sweet corn kernels, frozen or fresh 1 tsp olive oil 1 cup/240 ml whole milk ½ cup/60 g crème fraiche 6 Tbsp/85 g unsalted butter Seeds from 3 green cardamom pods, ground ½ cup/100 g sugar 4 large egg yolks For the Custard Filling Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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