CREAMY CORN CUSTARD
This corn custard recipe is light but still rich. Its soft texture makes a great match for things like barbecue pork, grilled steaks, and fried fish.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.
- Carefully pour mixture into a blender and puree until very smooth. Set aside.
- Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
- Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.
- Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
- Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.
- Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 13 g, Cholesterol 255 mg, Fiber 1 g, Protein 10 g, SaturatedFat 16 g, Sodium 349 mg, Sugar 5 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHEF JOHN'S CREAMY CORN CUSTARD
Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g
CUSTARD-FILLED CORNBREAD
Provided by Food Network
Categories dessert
Time 1h5m
Yield One 8-inch square loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
- Sift or stir together the flour, cornmeal, baking powder and baking soda.
- In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
- Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
- Serve warm.
CORN CUSTARD
very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.
Provided by Derf2440
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
- Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
- Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 5, Cholesterol 160.9, Sodium 321.6, Carbohydrate 17.3, Fiber 1.9, Sugar 0.8, Protein 9.7
CAROLINA BBQ SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 6 sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
- Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed.
- Shred the pork with two forks. In a saucepot over medium-low heat, add the pulled pork and toss with the sauce to coat, stirring throughout. Warm, stirring, until hot, about 15 minutes.
- To assemble the sandwiches: Stack the bottom brioche buns with some sauced pork and top with the coleslaw followed by the bun tops.
STEAMED CORN CUSTARDS WITH CRAB
Categories Shellfish Vegetable Appetizer Steam Crab Corn Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Make custard:
- Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
- Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
- Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
- Make crab topping while custards cool:
- Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
- Serve custards topped with crab.
CHILE-CORN CUSTARD SQUARES
Provided by Diane Rossen Worthington
Categories Cheese Side Bake Sauté Vegetarian Cinco de Mayo Corn Summer Jalapeño Party Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
- Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
- Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
- Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CAYMAN CUSTARD-TOPPED CORNBREAD
You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!
Provided by Sharice McLean
Categories World Cuisine Recipes Latin American Caribbean
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
- Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g
CUSTARD-FILLED CORNBREAD
This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
- Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
- Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.
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