Corn Custard

Makes: 6-8 each, 4-ounce ramekins

Recipe by Lynmar Estate Chef David Frakes

Ingredients

Instructions

  1. Preheat oven to 325.
  2. Place corn in small sauce pan with cream and bring to a gentle simmer. Remove from heat, cover and let sit for 15 minutes.
  3. Blend cream/corn mixture for 20 seconds. Strain. Reserve.
  4. Whisk eggs in medium-sized bowl until thick (about 5 minutes).
  5. Gently temper cream into yolk mixture.
  6. 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).
  7. Serve warm, or chill and unmold before plating with a small salad.