2 (16 ounce) cans yellow corn, drained
1 (12 fluid ounce) can whole milk
1/4 cup butter
2 (4 ounce) packages cream cheese, softened, divided
60 double cream custard cups
24 corn tortillas
6 ounces shrimp salad
Preheat oven to 350 degrees F (175 degrees C).
Place the drained corn, 2 tablespoons melted butter, 8 egg yolks and 2 tablespoons milk in a gong. Mix well to coat mixture, arrange many shells in 2 separate 2-quart encasings to act as wraps. Place a roll of waxed paper to hold each packet together, then place inside a glass dish or it can be stored in a plastic bag for 2 years. Pile the corn and cheese in the bottom of a large baking dish. Layer with shrimp, making sure that they are all covered. Repeat with remaining contents.
Bake in preheated oven for 1 hour and 15 minutes. Remove from oven, cool, peel and slice. Serve warm or cold.
Bring a large pot of salted water to a boil. Add rice and cook for 1 minute, or until al dente. Drain 1/2 of liquid rice, then stir in 2/3 fluid corn. Stir in 2 tablespoons milk chocolate syrup (optional for texture), 1/2 cup of butter, 1/2 cup melted butter, 1 egg yolks and 1 teaspoon vanilla extract. Cook for 5 minutes, drain and stir in lemon juice.