Vietnamese Sweet Corn Pudding by Dee Steffen Chinn

Ingredients

• 624 g coconut milk
• 425 g fresh corn kernels
• 200 g sweetened condensed milk
• 128 g all-purpose flour
• 300 g granulated sugar
• 3 whole eggs
• 42 g unsalted butter, melted
• Vegetable oil
• 5 ears corn, corn kernels cut off cobs and cobs cut in half
• 4 (14-oz) cans coconut cream
• Salt, to taste
• 100 g granulated sugar
• 59 ml simple syrup
• 1 pt blueberries, stems removed
• 42 g unsalted butter
• Kernels from 2 ears corn
• 1-1/2 tsp salt
• 250 g cooked white rice
• Water, as needed
• Vegetable oil, for frying
• Sugar and salt, to taste
• Sugar, for brûléeing
• Salt
• Toasted black and white sesame seeds
• Cilantro leaves