Corn Custard with Herbed Mushrooms Microwave
Elevate your microwave cooking game with this creamy and indulgent Corn Custard with Herbed Mushrooms. This quick and easy recipe transforms fresh or frozen corn into a silky custard base, blended with eggs, milk, and heavy cream for a luxurious texture. The savory topping of tender garlic-infused mushrooms, enhanced with fresh thyme or parsley, adds a burst of earthy flavor that perfectly complements the custard’s subtle sweetness. Ready in just 25 minutes—including both prep and cooking—this comforting dish is ideal for busy weeknights or elegant appetizers. Sprinkle with Parmesan cheese for a decadent finishing touch. Serve warm for a delightful balance of flavors and textures that’s sure to impress. Perfect for those seeking effortless gourmet microwave recipes!
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Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (or frozen, thawed)
- 2 large Eggs
- 0.5 cups Milk
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 cups Button mushrooms (or cremini, sliced)
- 1 teaspoons Olive oil
- 1 clove Garlic
- 1 teaspoons Fresh thyme or parsley (finely chopped)
- 1 tablespoons Parmesan cheese (optional, grated)
Instructions
In a blender, combine the corn kernels, eggs, milk, heavy cream, salt, and black pepper. Blend until smooth, creating a custard base.
Strain the blended mixture through a fine-mesh sieve into a microwave-safe bowl or dish to remove any solids, ensuring a smooth custard texture.
Loosely cover the bowl with plastic wrap or a microwave-safe lid, leaving a small vent for steam to escape.
Microwave the custard mixture at 50% power for 3 to 5 minutes, stirring every minute to ensure even cooking. The custard is done when it is slightly wobbly in the center but set around the edges.
While the custard is cooking, prepare the herbed mushrooms. In a microwave-safe dish, combine the sliced mushrooms, olive oil, minced garlic, and a pinch of salt. Stir to coat.
Microwave the mushrooms on high power for 2 to 3 minutes, stirring halfway through, until they are tender and have released their juices.
Stir in the fresh thyme or parsley to the cooked mushrooms for added flavor.
Once the custard is cooked, let it rest for 2 to 3 minutes. Spoon the herbed mushrooms over the top.
Sprinkle grated parmesan cheese on top for extra richness, if desired, and serve warm.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 26.7 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1419 mg | 30% | |
*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.
