Creamy Corn Custard
A light and rich corn custard with a soft texture, perfect for accompanying barbecue pork, grilled steaks, or fried fish.
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Instructions
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Preheat the oven to 325 degrees F and butter six 6-ounce ramekins, placing them in a 9x13-inch baking dish.
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Combine corn, cream, milk, salt, and cayenne in a saucepan; bring to a simmer over medium heat, stirring often.
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Remove from heat and let the mixture cool slightly.
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Puree the mixture in a blender until very smooth.
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Whisk eggs and egg yolks in a large bowl.
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Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
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Ladle the mixture into the prepared ramekins in the baking dish.
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Pour hot tap water into the baking dish, reaching halfway up the sides of the ramekins.
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Bake for 30 to 35 minutes, or until the custard is just set.
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Remove ramekins from the water bath and cool for 10 minutes before serving.