The Corn Egg, a “Crème Caramel” by Miguel Sierra

If hens were fed the best corn, it would be sensible to think that the resulting eggs would also have the best quality. So as to give this a graphic view, Miguel Sierra has created ‘the corn egg’, inside which it is easy to notice the ‘grains’ perfectly, and even the ‘corncob’ itself, as the author has a very special connection with them. Indeed, some years ago this atypical pastry chef, cook, glacier, chocolatier and even farmer, restored the original corn which arrived in Spain from America through the coast of Tapia de Casariego (in Asturias) five centuries ago.

This concern –and fascination– about the origin of products is perfectly reflected on this dessert, in which the corn grains are not made of real corn but flan, accompanied by the indispensable caramel sauce which in this case is solid and in the shape of sheets. We still don’t know which came first –the hen or the egg?–, but we do know that the origin of the best egg will always be the best corn.