1 cob sweet corn, husks removed
2 Tbsp jasmine rice
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
Preheat oven to 140°C fan-forced (160°C conventional). Use a sharp knife to remove kernels from corn cob. Crush rice in a mortar. Put corn, rice, cream and milk in a medium saucepan, set over very low heat. Cook gently for 15 minutes, stirring occasionally, then set aside to cool.
Transfer corn mixture to a blender with lemon verbena leaves and honey. Purée until very smooth. Pass through a fine sieve into a bowl, then whisk in yolks. Pour into 6 shallow glass bowls and place in a baking dish. Add boiling water to halfway up sides of bowls, cover dish with foil and bake for 25-30 minutes or until just set. Allow to cool to room temperature.
Meanwhile, mix blueberries, caster sugar and lime juice in a medium saucepan. Simmer on medium heat for 5 minutes, until berries are softened.
Spoon blueberry mixture over custards. Serve with thick cream, fresh blueberries and biscotti.
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