Breakfast

Scotch Bonnet Corn Custard with Crispy Guava Tuile & Whipped Coconut Cream

Name: Scotch Bonnet Corn Custard with Crispy Guava Tuile & Whipped Coconut Cream
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 cups fresh corn kernels (or frozen, thawed); ¾ cup whole milk; ½ cup heavy cream; 1 whole scotch bonnet pepper, roasted, seeds removed, finely minced (about 1 tsp); 3 large egg yolks; 1 tablespoon unsalted butter; 1 teaspoon fine sea salt; ½ teaspoon white miso paste; ¼ cup guava paste; 2 tablespoons light muscovado sugar; 1 tablespoon fresh lime juice; ¼ cup heavy cream (for whipping); 3 tablespoons unsweetened coconut cream; Zest of 1 lime; Fleur de sel for finishing

A silken corn custard infused with subtle heat from roasted scotch bonnet, baked until the edges caramelize slightly, then topped with a shatteringly crisp guava tuile and clouds of whipped coconut cream spiked with lime zest. The interplay of creamy, crunchy, sweet, and heat is both breakfast and a statement.

741calper serving 16gprotein 56gcarbs 55gfat 25min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this