Best 6 Savory Corn Custard Recipes

SAVORY CORN CUSTARD

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.

SAVORY CORN CUSTARD

Steps:

• 1. Heat oven to 350° F. 2. Lightly coat four 5-ounce custard cups with vegetable cooking spray. Place the cups in a 9-by-9-inch roasting pan. 3. In a medium skillet, combine the oil, bacon, jalapeño, tomatoes, and scallions. Sauté over medium heat until the vegetables are tender but not brown. Stir in the corn and divide among the custard cups. Top each with some of the cheese. 4. In a medium bowl, whisk the eggs, then blend in the cream, milk, and salt. Pour over the vegetables in the cups. 5. Place the roasting pan on the oven rack. Pour enough hot water into the pan to come halfway up the cups. Bake about 40 minutes or until a knife inserted in the center comes out clean

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.

CORN-AND-GOUDA CUSTARD

Steps:

• Preheat oven to 400ºF and butter a 10 1/2 by 7-inxh baking dish; set aside.
• Heat cream & milk over medium heat until simmering.
• Reduce heat to low and stir in 1 1/2 cups cheese until melted.
• Add bread crumbs and remove from heat; and cool for 10 minutes.
• Whisk in egg yolks, 3/4 cups corn, salt, black pepper & crushed red pepper flakes.
• Pour custard into prepared dish and top with remaining 1/4 cup corn and 1/4 cup cheese.
• Place dish in a large roasting, pour 1 inch hot water into pan, and bake until custard sets, about 1 1/4 hours.

SIMPLE CUSTARD

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.

CORN CUSTARD WITH CHORIZO AND MUSHROOMS

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.