Ingredients
7 egg yolks 3/4 cup water
1 cup white sugar 1 cup corn
1 tsp. calamansi or lemon juice 1 cup evaporated milk
FOR CARAMEL SYRUP:
1/4 cup water 1/2 cup brown sugar
Make the caramel syrup by melting brown sugar in water.
Boil until syrup is sticky.
Pour caramel syrup in a custard pan
Let cool until hardens.
Combine the milk, water and egg yolk.
Bleand well and sleve.
Remove thencorn from the cob.
Boil the corn with 1/2 cup water and 1/2 cup sugar until soft.
Set the other corn for decorating.
Add the rest to the milk mixture and calamansi or lemon juice.
Pour mixed ingredients into the custard pan.
Bake in 250F. until firm.
Serve cool.
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