Makes: 6-8 each, 4-ounce ramekins
Recipe by Lynmar Estate Chef David Frakes
For the Custard
1 T Butter
2 C Corn
1 ½ C Cream
3 ea Egg yolks
2 ea Eggs
1 ¼ t Salt
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.