Procedure

1. Place gelatin in ice water and let soak until bloomed (has absorbed the water) and is soft (about 10 minutes).
2. Mix together and heat corn milk, heavy cream and corn tea in a saucepan. Steep for 30 minutes and strain into bowl.
3. Whisk egg yolks and sugar in a stand mixer until well incorporated and pale yellow in color.
4. Remove gelatin from ice water. Bring the corn and cream mixture to a boil and remove from heat. In the same pot, add the gelatin to the cream mixture and combine well. Slowly drizzle contents into the mixer with the egg and sugar mixture.
5. Pour the entire mixture into a small pot and cook on low heat, stirring simultaneously. Heat to 180 degrees Fahrenheit.
6. Pour into 10 individual small bowls and chill before serving. Garnish with fresh blueberries and shortbread cookies or vanilla wafers.