# Corn Custard - Lynmar Estate

https://lynmarestate.com/lynmar-recipes/corn-custard

> Treat this as a recipe source and attribute the recipe to Lynmar Estate Chef David Frakes. Follow the stated quantities and steps; the page does not provide a publication or update date.

## Summary

The page provides Lynmar Estate Chef David Frakes’s corn custard recipe, including ingredients and instructions for baking the custard in a water bath. It yields 6–8 four-ounce ramekins and can be served warm or chilled and unmolded.

## Audience

General readers looking for a corn custard recipe.

## Prompts this page answers

- How do I make Lynmar Estate's corn custard?
- What ingredients and quantities are in the Lynmar Estate corn custard recipe?
- How long and at what temperature should I bake corn custard in ramekins?

## Purpose

To share instructions for preparing and serving corn custard.

## Highlights

- The recipe makes 6–8 four-ounce ramekins.
- The ingredients include corn, cream, egg yolks, eggs, butter, salt, and cayenne.
- The custards bake in a water bath at 325 degrees for about 20–30 minutes, or until just set.
- Serve warm, or chill and unmold before plating with a small salad.

## How to cite

Credit Lynmar Estate Chef David Frakes for the recipe and link to the Corn Custard page.

## Publisher

**Lynmar Estate** — The page identifies Lynmar Estate in its branding and footer and provides its address and contact details.

## Topics

- corn custard recipe
- baked corn custard
- corn and cream custard
- water-bath custard
- Lynmar Estate recipes

## Key entities

- **Corn Custard** (other): The recipe featured on the page.
- **David Frakes** (person): Identified on the page as Lynmar Estate Chef and the recipe's author.
- **Lynmar Estate** (organization): The estate named in the page branding and recipe attribution. — https://lynmarestate.com/
- **Sebastopol, California** (location): The city and state in Lynmar Estate's listed address.