Corn Custard Recipes

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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

CREAMY CORN CUSTARD



Creamy Corn Custard image

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

2 cups corn kernels, fresh or thawed
1 1/2 cup heavy cream
1/2 cup milk
1 1/4 teaspoon kosher salt
Pinch of​ cayenne
3 large​ egg yolks
2 large eggs

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

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

MARION CUNNINGHAM'S CUSTARD-FILLED CORNBREAD



Marion Cunningham's Custard-Filled Cornbread image

This cornbread-with its flecks of fresh corn kernels, crunchy edges, and custardy middle-has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 12

3 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
  • Whisk eggs and 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, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.

CORN CUSTARD



Corn Custard image

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

2 1/2 cups corn kernels, about 3 cups
1/2 sweet red pepper, chopped
4 eggs, beaten
3/4 cup light sour cream
1/2 cup old cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon granulated sugar, for sweetness (if useing frozen corn) (optional)

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

CORN CUSTARD WITH CHORIZO AND MUSHROOMS



Corn Custard with Chorizo and Mushrooms image

Categories     Egg     Mushroom     Pork     Vegetable     Breakfast     Brunch     Bake     Thanksgiving     Sausage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

Butter for greasing baking dish
2 tablespoons olive oil
1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeño chile including seeds
2 (10-ounce) packages frozen corn kernels, thawed (4 cups)
4 ounces cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
Special Equipment
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
  • Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
  • Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
  • Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
  • Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

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.

SAVORY CORN CUSTARD



Savory Corn Custard image

This is another inexpensive, easy to make recipe. it would make a nice brunch, lunch dish, or a side to dinner. It's yummy as is, but fresh corn would make it even better.

Provided by Normaone

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/4 lb lean ham, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup diced sun-dried tomato
2 green onions, thinly sliced
1 cup corn kernel, drained if canned,thawed if frozen
1/3 cup swiss cheese, grated
2 large eggs
3/4 cup heavy cream (or milk)
3/4 cup milk
1/4 teaspoon kosher salt

Steps:

  • Heat oven to 350^F.
  • Spray four 5oz.
  • custard cups with cooking spray.
  • Place cups in a 9 x 9 inch baking pan.
  • In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
  • Saute over medium heat until vegetables are tender but not brown.
  • Stir in the corn and divide among the custarad cups.
  • Top each with some of the cheese.
  • In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
  • Pour over the vegetables in the cups.
  • Place the baking pan on the oven rack in the middle of the oven.
  • Pour enough hot water into the pan to come halfway up the sides of the cups.
  • Bake about 40 minutes or until a knife inserted in the center comes out clean.
  • Serve.

Nutrition Facts : Calories 370.8, Fat 28.4, SaturatedFat 14.7, Cholesterol 190.1, Sodium 595.5, Carbohydrate 15.4, Fiber 1.7, Sugar 1.9, Protein 15.9

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