Summer Corn Custard
Savor the sweetness of summer with this velvety **Summer Corn Custard**, a perfect way to showcase fresh, peak-season corn. This creamy, indulgent dish combines puréed sweet corn with rich heavy cream, whole milk, and eggs, creating a delicate custard that’s both savory and slightly sweet. Baked to perfection in individual ramekins using a gentle water bath, the custard achieves a luxuriously smooth texture with a golden hue that’s as inviting as a summer sunset. Enhance the flavor with optional toppings like finely sliced scallions and grated Parmesan cheese for a touch of freshness and umami. Easy to prepare yet elegant enough for entertaining, this baked custard is a versatile dish that can be served as an appetizer, side, or even a light dessert. Perfectly balanced and irresistibly creamy, this recipe is summer in every spoonful.
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Recipe Information
Ingredients
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 4 large eggs
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon unsalted butter, melted
- 2 tablespoons scallions, finely sliced (optional for garnish)
- 2 tablespoons parmesan cheese, grated (optional for topping)
Instructions
Preheat your oven to 325°F (165°C). Prepare a baking dish large enough to hold 6 ramekins and add enough hot water to fill halfway up the sides of the ramekins, creating a water bath.
Blend 2 cups of fresh corn kernels with 1 cup of heavy cream in a blender until smooth. Strain the mixture through a fine-mesh sieve into a large mixing bowl to remove any solids.
Add the remaining 1/2 cup of heavy cream, 1/2 cup of milk, 4 large eggs, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper into the bowl with the strained corn mixture. Whisk the ingredients together until smooth and fully combined.
Lightly grease the inside of 6 (6-ounce) ramekins with 1 teaspoon of melted butter to prevent sticking. Evenly divide the custard mixture among the ramekins.
Place the ramekins into the prepared water bath in the baking dish, ensuring they are level and submerged halfway in water.
Carefully transfer the baking dish to the preheated oven. Bake for 40-45 minutes, or until the custards are set but still have a slight jiggle in the center when gently shaken.
Remove the ramekins from the water bath using tongs or a kitchen towel and allow them to cool slightly for about 10 minutes.
Serve the custards warm, room temperature, or slightly chilled. Garnish with finely sliced scallions and a sprinkle of grated parmesan cheese, if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 216 mg | 5% | |
*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.
