CREAMY CORN CUSTARD

Creamy Corn Custard image

Categories Corn Side

Number Of Ingredients 8

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1 tablespoon Butter, divided, or more as needed
2 cups Corn - fresh cooked ears cut off cob or canned - may need to double the amount depending for more people
1 1/2 cups Heavy whipping cream - may need to double amount depending on people
2 teaspoons Salt or more to taste
1/2 teaspoon Cayenne pepper or more to taste
1/2 cup Cold milk - may need to double depending on servings
3 Egg yolks - may need to double depending on servings
2 Eggs - may need to double depending on servings

Steps:

Preheat oven to 350 deg. Butter 6 medium ramekins and set into a baking dish, alternatively butter a round souffle dish and place into baking dish.
Add corn to large saucepan and stir in cream, salt, cayenne pepper, bring to a simmer and remove from heat. Stir in the cold milk.
Transfer corn mixture to blender and pulse at first, then blend on high until smooth and creamy.
Whisk egg yolks with eggs until smooth in large mixing bowl. Slowly whisk in about 1/4 cup of corn liquid into the eggs to temper them, then continue to add about 1/4 cup at a time until fully blended.
Divide corn mixture among the 6 ramekins or pour into souffle dish. Add hot water to the baking dish so it comes up to halfway up the ramekins or about 2 inches of the souffle dish.
Bake in preheated oven until custards are set - about 45 minutes, check with skewer until comes out clean. If using souffle dish cooking time will be longer. Serve in ramekins or unmold with thin spatula and serve on plates.