Chef John's Creamy Corn Custard Best Family Recipes

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Chef John's Creamy Corn Custard

"Corn custard is a first rate facet dish for all types of meats. Since it's so tender and light, texturally, it makes a first-rate foil for things like barbecue beef, grilled steaks, and fried fish."

Ingredients :

1 tablespoon butter, or as wanted, divided
2 cups corn
1 half cups heavy whipping cream
1 1/4 teaspoons salt
1 pinch cayenne pepper
1/2 cup cold milk
three egg yolks
2 eggs

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Preheat oven to 325 degrees F (165 levels C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn right into a massive saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from warmth; stir in milk.
Transfer corn combination to a blender and pulse several times to get the mixture moving. Blend on excessive velocity till clean and creamy.
Whisk egg yolks with eggs until clean in a blending bowl. Slowly whisk about 1/four cup warm corn combination into eggs until the corn aggregate is integrated. Repeat numerous instances extra till all of the corn combination is blended with eggs.
Divide corn combination equally into the 6 ramekins. Pour warm faucet water into the baking dish to come back approximately midway up the edges of the ramekins.
Bake inside the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 mins before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife among the custard and the ramekin, go round the brink with knife to loosen, and turn over onto a plate to unmold.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it frivolously, and make easy-up easier.

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