Blueberry Corn Custard
Indulge in the sweet, creamy decadence of Blueberry Corn Custard, a unique dessert that perfectly balances rustic simplicity with gourmet flair. This luscious custard combines the natural sweetness of pureed fresh corn with velvety whole milk, heavy cream, and a hint of vanilla for a smooth and silky texture. Juicy blueberries are scattered throughout, lending bursts of fruity flavor to each bite, while fine cornmeal adds a subtle, earthy complexity. Baked gently in a water bath, this custard achieves a divinely creamy consistency that's as satisfying as it is elegant. Serve it chilled, garnished with a dusting of powdered sugar for a farmhouse-fresh twist on classic custard. Perfect as a make-ahead dessert, this gluten-free treat is light yet luxurious, ideal for summer entertaining or a special after-dinner indulgence.
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Recipe Information
Ingredients
- 1.5 cups Fresh sweet corn (kernels cut off the cob)
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar
- 3 Large eggs
- 1 teaspoons Vanilla extract
- 1 cup Fresh blueberries
- 2 tablespoons Fine cornmeal
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or 6 individual ramekins with unsalted butter and set aside.
In a blender, combine the sweet corn kernels and whole milk. Blend on high speed until smooth, about 1-2 minutes. Strain the mixture through a fine-mesh sieve into a large mixing bowl, using a spoon to press out as much liquid as possible. Discard the corn solids.
To the corn and milk mixture, add the heavy cream, granulated sugar, and fine cornmeal. Whisk until fully combined.
In a separate bowl, whisk the eggs until frothy, then slowly pour the eggs into the corn mixture, whisking constantly to combine. Stir in the vanilla extract.
Pour the custard mixture evenly into the prepared baking dish or ramekins. Drop the fresh blueberries evenly over the top, allowing some to sink into the custard. Do not stir.
Place the baking dish or ramekins in a large roasting pan. Fill the pan with enough hot water to come halfway up the sides of the baking dish/ramekins to create a water bath. This ensures a silky and even texture for the custard.
Carefully transfer the roasting pan to the oven. Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove the pan from the oven and let the custard cool in the water bath for 10 minutes. Then transfer the dish/ramekins to a wire rack to cool completely.
Once cooled, refrigerate for at least 2 hours or overnight for best results.
Just before serving, dust the top with powdered sugar, if desired. Serve chilled and enjoy the creamy, fruity delight!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 209.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 554 mg | 43% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1713 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
