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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2cups corn kernels, fresh or thawed
- 1 ½cup heavy cream
- ½cup milk
- 1 ¼teaspoon kosher salt
- Pinch of cayenne
- 3large egg yolks
- 2large eggs
Instructions
Step 1
Gather the ingredients.Step 2
Combine 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 3
Carefully pour mixture into a blender and puree until very smooth. Set aside.Step 4
Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.Step 5
Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.Step 6
Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.Step 7
Ladle 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 8
Bake 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.