Creamy Corn Pudding with Custard Sauce

Prepare one cup of fresh corn kernels.

Add one cup of milk to the corn kernels.

Add a small amount of sugar for flavor and color, if desired.

Mix in two-thirds of a cup of coconut milk and a quarter of a cup of cornstarch. Ensure it is well combined before adding.

Cook until the mixture thickens and becomes creamy.

Once cooked, let it cool down to room temperature.

Prepare a custard sauce by mixing three tablespoons of condensed milk, half a cup of water, one tablespoon of syrup, and a quarter of a teaspoon of cornstarch in a separate pan. Cook over medium heat until the mixture thickens into a smooth sauce.

Pour the custard sauce over the cooled corn pudding.

Let it cool completely before serving to achieve a beautiful texture.