Hello! This is Chef John from Foodwishes.com with Creamy Corn Custard. A really easy, incredibly delicious sweet creamy rich corny treat. So, let me show you how o make this.
You’re going to take two cups of corn kernels. I’m using frozen feel free two shucks of some fresh corn, it’s delicious with the fresh corn but the frozen works good too. I'm going to add a cup and a half of cream, alright, some salt and some cayenne. This recipe doesn’t need much because it’s so just inherently perfectly delicious.
Alright, over medium heat, bring that to a simmer. So, as soon as that comes to a simmer, we’re going to turn that off and we’re going to add a half of cup of cold milk and that’s going to cool the mixture down just slightly. We’re going to go over to our blender and carefully pulse it out enough until it starts to puree and just completely liquefy it on the highest setting you have, you want it really smooth. Be careful when you blend hot stuffs such as soups and things like that. They’ll come flying out the top and scald you and you know, you’ll try to sue somebody and it won’t work because you know, in the fine print, in the manual, it said don’t pour hot soup in there. Anyway, be careful.
In another bowl, I have some egg yolks and whole eggs, very important ingredient amounts with the eggs, so check out the site, you get the ingredient amounts. We’re going to whisk that up and then I’m going to do something called tempering the eggs. Temper the eggs means to add slowly a little bit of the hot liquid, whisk it up, add a little more, whisk it up, so you’re gradually bringing the eggs up to temperature. If you just dump all that hot corn mixture in there, it will scramble and you would have a different recipe.
Alright, so we’re going to pour that all in, finish our whisking and then we’re going to portion this out in some buttered six ounce ramekins and yes you need this glass porcelain, whatever they are, ramekins. I’m using this. You’re on your own if you’ll use something else. Alright, fill those up. Make sure they’re even. See if one has got too much, just steal it and give it to the other one. Alright, be fair with your corn custards. Now, before this goes to the oven, very important, we’re going to fill it half y up with hot tap water, boiling water not necessary, just get some hot tap water. That’s going to go in the oven at 325 for between 30 and 35 minutes or until it just set, just firm, alright. Like any kind of custard, you don’t want to overcook, the eggs will kind of get grainy and it won’t have that beautiful smooth creamy texture, so just firm to the touch. We’re going to take those out. Let them cool a little bit, alright. You can eat this hot, you can eat this warm, you can eat this room temperature. So, we’re going to let it cool down just to here.
Go around the edge with a knife and then I’m going to flip it over to unmold it which is optional. You can totally serve it in the ramekin which is easier. It only takes a couple of bites to this. Unbelievably light, really sweet rich tasting but not heavy. Now, because it’s just smooth and just luscious, I love it as a side dish for things like barbecue, something to add some texture to it, a grilled steak, grilled salmon something like that. Beautiful side dish but if you stay tuned, I’m going to take this and use it as a centerpiece for an amazing first course. So, I really like to use this as actually a component in a dish which you’re going to see very soon.
Go to the site and get all the ingredients and as always, enjoy.
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