Baked sweet corn and lemon verbena custard with blueberry compote Recipe | Better Homes & Gardens Au

Ingredients

• 1 cob sweet corn, husks removed
• 2 Tbsp jasmine rice
• 600ml cream
• 300ml milk
• 20 lemon verbena leaves, sliced, plus extra to serve
• 3/4 cup honey
• 12 free-range egg yolks
• 2 cups blueberries
• 1/2 cup caster sugar
• Juice of 1 lime
• Thick cream, fresh blueberries and almond biscotti, to serve