Makes 6 Creamy Corn Custards
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups corn kernels, fresh or thawed frozen
- 1 1/2 cup heavy cream
- 1/2 cup milk
- 1 1/4 tsp salt
- pinch of cayenne
- 3 egg yolks
- 2 eggs
- butter as needed
- six (6-oz) oven-proof glass ramekins
Preparation:
Add the corn, cream, milk, salt, and cayenne to a saucepan. Bring to a simmer over medium heat. Turn off heat and remove to cool slightly. Carefully pour into a blender and puree until very smooth. Reserve.Preheat oven to 325 degrees F.
Add the eggs and egg yolks to a mixing bowl and whisk for 30 seconds. Slowly, a cup at a time, stir in the warm corn custard mixture into the bowl of eggs. When everything is combined, ladle the mixture into 6 buttered ramekins.
Fill a 9 x 13 baking dish with 1-inch of hot water and place in the filled ramekins. Bake for 30 to 35 minutes, or until the corn custard is just set. Remove from the baking dish and let cool for 10 minutes before serving.
May be eaten out of the ramekins – or run a parry knife around the inside, and turn over on to a plate for a "fancier" presentation.
