Method:

Peel the leaves off the corn on the cob and then cut the kernels off with a knife and grind them up in a food processor. Put the butter and oil in a pan and heat, add the kernels and cook slowly stirring occasionally. Gradually add the milk and the mixture will start to thicken, then add the salt, sugar and the basil finely chopped. Cook until the mixture has thickened.

Grease the individual clay dishes and in each one place 4 heaped spoonful of the pino mix, 1 chunk of skinless roast chicken and slices of the boiled egg. Cover this with approx 2cm of the previously prepared corn mixture. Sprinkle the sugar on top and place in a hot oven until the sugar starts to caramelize.