Creamy Corn Custard
This corn custard recipe is light but still rich. Its soft texture makes a great match for things like barbecue pork, grilled steaks, and fried fish.
- Serves: 6 persons
- 2cups corn kernels, fresh or thawed
- 1 ½cup heavy cream
- ½cup milk
- 1 ¼teaspoon kosher salt
- Pinch of cayenne
- 3large egg yolks
- 2large eggs
Step 1Gather the ingredients.
Step 2Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.
Step 3Carefully pour mixture into a blender and puree until very smooth. Set aside.
Step 4Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
Step 5Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.
Step 6Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
Step 7Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.
Step 8Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.