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   Ingredients :
10 corn ears (cut kernels)
2 cups milk, to blend with kernels
1 lb 2 oz ( ½ k ) white onion, chopped
1 cup butter, approximately
1 teaspoon oil
1 – 1 ½ cup undiluted evaporated milk
½ teaspoon allspice
8 eggs, lightly beaten
½ cup sugar or to taste
½ teaspoon vanilla
Sesame seed, toasted


Blend kernels with milk and force through strainer. Melt 2 – 3 tablespoons butter with the oil in a skillet and add onion. Cook onion until tender and lightly golden. Add onion to blended kernels.
Melt remaining butter in a saucepan and add corn cream, stirring constantly to prevent from sticking to the pan. Mixture will start thickening as it cooks. Stir in gradually evaporated milk and cook until mixture resembles a thick béchamel sauce. The exact amount of milk depends on the kernels. Stir sugar and vanilla and remove from the heat. Cool to warm.
Beat eggs slightly and add to the cream. Add parmesan cheese if desired.
Transfer mixture to a previously buttered baking dish. Sprinkle over with sugar.
Combine remaining egg with 2 tablespoons of milk and brush over preparation.
Corn cream may be done the day before and kept in the refrigerator covered up to this point.
1 hour before baking remove from the refrigerator and sprinkle sesame seeds.
Bake in preheated oven to 375ºF (190ºC) for 1 hour or until the top surface is golden.
Serve with meat, chicken or pork.
        6 servings
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