Blog

February 28, 2017

🌽 A Recipe for Comfort Food Bliss 🌽

By

Comforting Corn Custard

This is one of our most requested recipes. It’s a corn custard, kind of like corn pudding, but even better! You won’t believe how silky smooth it is and how much corn flavor is packed into this modest serving of delicious custard. It’s updated, old-fashioned goodness! And, while your custard is in the oven, check the next episode on our YouTube channel, The Craft(s). It’s all about comfort food!
Enjoy! Mary Mary Crafts-Homer

We often serve this sweet corn custard with a mushroom sauce, or garnish it with sliced green onion.

and the next episode “Comfort Food” will be launching March 10th

FEBRUARY RECIPE OF THE MONTH

Sweet Corn Custard
Makes 10 - 4 oz. appetizer or small side dish portions
Ingredients Pan Spray (like “Pam”) 6 Ears of fresh sweet corn (or 3 cups frozen corn, thawed) 4 Cups of heavy cream 8 Large eggs 2 Cups of grated Jack cheese 2 teaspoon of salt ½ teaspoon of ground black pepper

Method 1)  Preheat oven to 325-degrees. 2)  Using pan spray, generously coat the inside of 10 3-inch/4-ounce ramekins.  Set aside. 3)  Using a serrated knife, cut the corn kernels off the cobb – you want to get as much of the tender kernel as possible without getting the woody part of the cobb, or thaw 3 cups of the frozen corn. 4)  Put corn in a saucepan, add 4 cups of heavy cream and bring to a low simmer and let it simmer for 5 minutes – you are infusing that cream with sweet corn flavor. After 5 minutes of simmering, cool down the mixture and put in a blender. Run the blender until the mixture is smooth. 5)  Strain the pureed corn and cream through a fine mesh strainer into a bowl, discard any solids that are in the strainer. 6)  Grate 2 cups of Jack cheese. 7)  Crack 8 eggs and add to the bowl, along with your grated Jack cheese, 1 teaspoon of salt and ½ teaspoon of ground black pepper, stir well to break up the eggs, but don’t whisk in any air into the eggs – they shouldn’t be foamy. 8)  Now add your heavy cream that has been infused with the corn and stir it through. 9)  Fill the ramekins ¾ full of the mixture.  Set the filled ramekins in a 9 X 13 pan.  Put hot water from the tap in a pitcher, and gently pour the hot water around the ramekins, without letting it splash into the custard cups (this is a water bath).  You should end up with the water coming up ¾ of the way up the sides of the ramekins. 10)  Cover the pan and the ramekins with foil and take a knife and punch a few holes in the foil to allow the steam to escape. 11)  Carefully move the water bath to your preheated oven (325 degrees) and bake the custards for 35 to 40 minutes, until they are set firm, but are still creamy inside (if they are too runny, you won’t be able to unmold them). 12)  Take the custards out of the oven, and hold them in the 9 X 13 pan, still covered with the foil, staying warm in the hot water until you are ready to serve.

For Serving You can leave the custard in the ramekins and serve that way, or, to unmold them run a small paring knife between the custard and the ramekin to help release the edges of the custard. Turn out and unmold them onto your plate or bowl.  Serve forth!

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year