Best Creamy Corn Custard Recipes

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.

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.

CREAMY CORN CUSTARD

Steps:

• Preheat oven to 350 deg. Butter 6 medium ramekins and set into a baking dish, alternatively butter a round souffle dish and place into baking dish.
• Add corn to large saucepan and stir in cream, salt, cayenne pepper, bring to a simmer and remove from heat. Stir in the cold milk.
• Transfer corn mixture to blender and pulse at first, then blend on high until smooth and creamy.
• Whisk egg yolks with eggs until smooth in large mixing bowl. Slowly whisk in about 1/4 cup of corn liquid into the eggs to temper them, then continue to add about 1/4 cup at a time until fully blended.
• Divide corn mixture among the 6 ramekins or pour into souffle dish. Add hot water to the baking dish so it comes up to halfway up the ramekins or about 2 inches of the souffle dish.
• Bake in preheated oven until custards are set - about 45 minutes, check with skewer until comes out clean. If using souffle dish cooking time will be longer. Serve in ramekins or unmold with thin spatula and serve on plates.