Corn Custard Recipes Recipes Recipe For Stuffed

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CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

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

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

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

JUMBO SHELLS STUFFED WITH SPINACH AND CORN



Jumbo Shells Stuffed with Spinach and Corn image

These spinach and corn stuffed shells are a very yummy, filling dish.

Provided by creativelife247

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box jumbo pasta shells
¼ cup grapeseed oil
1 (10 ounce) package frozen leaf spinach, thawed and drained
1 (10 ounce) package frozen corn kernels, thawed and drained
1 tablespoon chicken bouillon granules
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 (8 ounce) cans diced tomatoes with basil
1 (3 ounce) can tomato paste
½ cup warm water
1 pinch dried cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
  • Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
  • Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g

STUFFED ZUCCHINI II



Stuffed Zucchini II image

Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!

Provided by SALLYCOOKS

Categories     Side Dish     Vegetables     Tomatoes

Time 2h10m

Yield 6

Number Of Ingredients 13

2 large tomatoes - peeled, seeded and chopped
5 tablespoons chopped fresh basil
3 tablespoons olive oil
4 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cloves garlic, minced
salt and pepper to taste
6 small zucchini
2 tablespoons olive oil
1 ½ cups soft bread crumbs
1 egg, beaten
½ cup chicken broth

Steps:

  • In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
  • Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
  • Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 13.9 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 226.1 mg, Sugar 5.4 g

CAYMAN CUSTARD-TOPPED CORNBREAD



Cayman Custard-Topped Cornbread image

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

3 cups white sugar
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon cornstarch
1 pinch ground cinnamon
1 pinch freshly grated nutmeg, or more to taste
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can water
1 (12 fluid ounce) can water
¼ cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

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

CORN-STUFFED PEPPERS



Corn-Stuffed Peppers image

I created this recipe-and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.-Suzanne Hubbard, Greeley, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 medium green peppers
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes, thawed
2 cups fresh or frozen corn
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
2 tablespoons minced chives
1/2 teaspoons salt

Steps:

  • Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.

Nutrition Facts : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.

CREAMY CORN CUSTARD



Creamy Corn Custard image

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

2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon light brown sugar
2 medium ears sweet corn, husks removed
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup whole milk
16 fresh blackberries
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon turbinado (washed raw) sugar
Fresh mint leaves

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.

CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE



Crepes Stuffed with Fresh Fruit, Maple Syrup, and Creme Anglaise image

Provided by Food Network

Categories     dessert

Time 56m

Yield 4 servings

Number Of Ingredients 12

2 eggs
2 teaspoons milk
1 tablespoon flour
1 teaspoon sugar
Butter
3/4 cup milk
1/2 cup heavy cream
1 vanilla bean, split
4 1/2 tablespoons sugar
4 egg yolks
4 cups sliced fruit
Maple syrup

Steps:

  • Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
  • Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
  • Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

CORN CUSTARD



Corn Custard image

Number Of Ingredients 8

2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) can whole kernel corn, drained (2 cups)
1 egg, slightly beaten
3/4 cup fat-free milk
1 tablespoon margarine or butter, melted
1/3 cup All-Bran® Original or 1/3 cup All-Bran® Bran Buds®

Steps:

  • 1. In medium mixing bowl, stir together flour, salt and pepper. Toss with corn. Add egg, milk and margarine, stirring until combined. Pour into shallow 1-quart round casserole coated with cooking spray. Sprinkle with KELLOGG'S ALL-BRAN cereal.2. Bake at 325°F about 50 minutes or until knife inserted near center comes out clean.

Nutrition Facts : Nutritional Facts Serves

MEXICAN STUFFED CORNBREAD



Mexican Stuffed Cornbread image

One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!

Provided by Bethanna

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground beef
onion powder (optional)
garlic powder (optional)
3 cups cornmeal
1 (15 ounce) can cream-style corn
1 tablespoon sugar
1 small onion, chopped
3 cups shredded Mexican blend cheese, divided
1 cup oil
3 eggs
1 3/4 cups milk
1 (15 ounce) can rotel
Velveeta cheese (optional)

Steps:

  • Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
  • Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
  • Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
  • Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
  • Top with remaining cornmeal mixture.
  • Sprinkle remaining 1 cup cheese on top.
  • Bake at 350 for one hour.

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