Chef John's Creamy Corn Custard

Ingredients

This recipe is designed to serve 6. Ingredients are automatically scaled if adjusting servings, but cooking times remain the same.

• 1 tablespoon butter, divided as needed
• 2 cups corn kernels
• 1 cups heavy cream
• 1 teaspoons salt
• 1 pinch cayenne pepper
• cup cold milk
• 3 egg yolks
• 2 whole eggs

Directions

1. Preheat your oven to 325F (165C). Generously butter six 6-ounce glass or ceramic ramekins, then place them inside a baking dish about 2 inches deep.
2. In a large saucepan, combine the corn, heavy cream, salt, and cayenne pepper. Heat gently until it just begins to simmer, then remove from heat and stir in the cold milk.
3. Transfer the mixture to a blender. Pulse a few times to start the blending process, then blend on high speed until the mixture is completely smooth and creamy.
4. In a separate mixing bowl, whisk together the egg yolks and whole eggs until smooth. Gradually whisk in about cup of the hot corn mixture to temper the eggs. Repeat in small batches until all the corn mixture is incorporated.
5. Evenly divide the custard mixture among the prepared ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake in the preheated oven for 30 to 35 minutes, or until the custards are just set. Allow them to cool for about 10 minutes before serving.
7. To unmold, gently run a knife around the edges of the custard to loosen it from the ramekin, then invert onto a serving plate.

Nutrition Facts (per serving)

• Calories: 331
• Total Fat: 29g (37%)
• Saturated Fat: 17g (83%)
• Cholesterol: 253mg (84%)
• Sodium: 558mg (24%)
• Total Carbohydrate: 14g (5%)
• Dietary Fiber: 1g (5%)
• Total Sugars: 3g
• Protein: 7g (14%)
• Vitamin C: 4mg (4%)
• Calcium: 85mg (7%)
• Iron: 1mg (4%)
• Potassium: 223mg (5%)