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Add the milk, cream, ⅓ cup sugar, salt, corn kernels and corn cobs to a medium to large sauce pan
Bring to a light simmer (don’t boil!)
Remove from heat, let cool and then cover and let steep for at least 3 hours to overnight in the fridge, (I steeped mine for 6 hours)
After steeping, discard the cobs and blend the mixture in a high powered blender until as smooth as possible
Strain into a fine mesh sieve and use a spatula to press and get as much liquid as you can from it!
Add back to the sauce pan and gently warm the strained mixture over low heat until just warm
In a separate bowl, whisk together the egg yolks and ⅓ cup sugar until combined and smooth and lighter/paler in color
Slowly whisk in 1 cup of the warmed strained corn cream into the eggs whisking constantly (you are tempering the eggs so that they don’t scramble!)
Preheat oven to 350 F
Mix everything together in a bowl until combined and coated, spread out on a baking sheet and bake until golden brown
Remove and let cool before using
Store in an airtight container