Corn Custard

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

Pinch Cayenne

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.