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Chef John's Creamy Corn Custard
Chef John's Creamy Corn Custard
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious corn custard pairs perfectly with barbecued pork, grilled steaks, and fried fish.
Ingredients:
  • 1 tablespoon butter, or as needed, divided
  • 2 cups corn
  • 1.5 cups heavy whipping cream
  • 1.25 teaspoons salt
  • 1 pinch cayenne pepper
  • 0.5 cup cold milk
  • 3 egg yolks
  • 2 eggs
Instructions:
  • Preheat oven to 325°F (165°C). Grease six 6-ounce glass or ceramic ramekins and place them in a 2-inch deep baking dish.
  • In a large saucepan, combine corn with cream, salt, and cayenne pepper. Simmer briefly, then remove from heat and stir in milk.
  • Blend the corn mixture in a blender, pulsing several times to start the mixing process. Continue blending on high speed until the mixture is smooth and creamy.
  • In a mixing bowl, vigorously whisk together the egg yolks with the whole eggs until smooth. Gradually incorporate about 1/4 cup of the hot corn mixture into the eggs, repeating until all the corn mixture is fully combined.
  • Divide the corn mixture evenly among the 6 ramekins, then place the ramekins in a baking dish. Add hot tap water to the dish, filling it halfway up the sides of the ramekins.
  • Bake in the preheated oven for 30 to 35 minutes until custards are just set. Allow the custards to cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, gently slide a knife between the custard and the ramekin, loosen the edges, and flip onto a plate to unmold.

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