0 0
Chef John’s Creamy Corn Custard

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chef John’s Creamy Corn Custard

Directions

Share

Ingredients :

  • 1 tablespoon butter, or as needed, divided
  • 2 cups corn
  • 1 ½ cups heavy whipping cream
  • 1 ¼ teaspoons salt
  • 1 pinch cayenne pepper
  • ½ cup cold milk
  • 3 egg yolks
  • 2 eggs
  • Methods :

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.

  • Step 2

    Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.

  • Step 3

    Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.

  • Step 4

    Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.

  • Step 5

    Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.

  • Step 6

    Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Halloween Brain Dip Recipe
    next
    Grilled Chicken Thighs and Marinade Recipe
    previous
    Halloween Brain Dip Recipe
    next
    Grilled Chicken Thighs and Marinade Recipe

    Add Your Comment