Best Summer Corn Custard Recipes

CREAMY CORN CUSTARD

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

BAKED CORN CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Generously butter or grease an 8x8 baking dish.
• Shuck and remove the silks from the corn. Over a large bowl or pan, use a sharp knife to cut down the length of the cob removing the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels.
• In a medium bowl, combine all ingredients, mixing well.
• Pour into the prepared baking dish.
• Cook in the preheated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean and the edges start to turn golden brown.

CREAMY CORN CUSTARD

Steps:

• Gather the ingredients.
• 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.
• Carefully pour mixture into a blender and puree until very smooth. Set aside.
• Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
• Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.
• Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
• 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.
• 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.

CUSTARD-FILLED CORNBREAD

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
• Sift or stir together the flour, cornmeal, baking powder and baking soda.
• In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
• Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
• Serve warm.

SUMMER CORN CUSTARD

Steps:

• Sprinkle corn and red pepper into greased shallow casserole dish.
• Whisk all the other ingredients and pour over corn.
• Bake 350 degrees for 1 hour till golden and puffy.

CORN CUSTARD

Steps:

• Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
• Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
• Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

EASY SUMMER CORN CHOWDER

Steps:

• Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
• Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

CHEF JOHN'S CREAMY CORN CUSTARD

Steps:

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