Makes: 6-8 each, 4-ounce ramekins
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 1 T Butter
- 2 C Corn
- 1 ½ C Cream
- 3 ea Egg yolks
- 2 ea Eggs
- 1 ¼ t Salt
- Pinch Cayenne
Instructions
- Preheat oven to 325.
- Place corn in small sauce pan with cream and bring to a gentle simmer. Remove from heat, cover and let sit for 15 minutes.
- Blend cream/corn mixture for 20 seconds. Strain. Reserve.
- Whisk eggs in medium-sized bowl until thick (about 5 minutes).
- Gently temper cream into yolk mixture.
- Butter desired mold(s), portion custard into mold(s), then bake in a water bath (…place molds in shallow pan, and fill about halfway with hot water) for about 20-30 minutes (…or until it is just set).
- Serve warm, or chill and unmold before plating with a small salad.