CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CHEF JOHN'S CREAMY CORN CUSTARD
Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
- Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
- Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
- Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
- Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
- Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g
CREAMY CORN CUSTARD
This corn custard recipe is light but still rich. Its soft texture makes a great match for things like barbecue pork, grilled steaks, and fried fish.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.
- Carefully pour mixture into a blender and puree until very smooth. Set aside.
- Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
- Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds.
- Slowly add the warm custard mixture to the eggs, 1/2 cup at a time, stirring until blended.
- Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.
- Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 13 g, Cholesterol 255 mg, Fiber 1 g, Protein 10 g, SaturatedFat 16 g, Sodium 349 mg, Sugar 5 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
EASY MICROWAVE BAKED CUSTARD
Make and share this Easy Microwave Baked Custard recipe from Food.com.
Provided by dka6061
Categories Dessert
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
- Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
- Pour milk into egg mixture and stir.
- Cover with plastic wrap or tight fitting lid.
- Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
- Remove cover immediately and allow to cool to room temperature.
CORN CUSTARD
very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.
Provided by Derf2440
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
- Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
- Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 5, Cholesterol 160.9, Sodium 321.6, Carbohydrate 17.3, Fiber 1.9, Sugar 0.8, Protein 9.7
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
CORN SOUFFLE (MICROWAVE)
Make and share this Corn Souffle (Microwave) recipe from Food.com.
Provided by LizCl
Categories Corn
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, cornstarch, sugar, salt, and pepper in medium size bowl until well blended. Beat in corn and cream. Pour into 1 quart greased baking dish. Microwave on high for 7 minutes. Stir well working from the outside of the dish. Cook 7 minutes more or until almost set in center.
- Cover and let stand 5 minutes.
CUSTARD PUDDING (MICROWAVE)
I love this! I always make it to go with my gingerbread. This is just like Birdseye Custard; but without the lumps!(smile)
Provided by byZula
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, flour and salt in 2-qt. glass bowl. Slowly stir in milk.
- Microwave on HIGH, uncovered, for 8-9 minutes, or until mixture comes to a full boil; stirring 2 or 3 times.
- Blend a small amount of the hot mixture into egg yolks; return to hot mixture, blending well.
- Microwave on HIGH, uncovered, for 45 seconds to 1 minute, or until bubbly around the edge, stirring once or twice.
- Stir in butter and vanilla.
- Serve warm or cold.
Nutrition Facts : Calories 225.2, Fat 8.4, SaturatedFat 4.7, Cholesterol 105.2, Sodium 274.8, Carbohydrate 32.3, Fiber 0.1, Sugar 22.3, Protein 5.4
HERBED MUSHROOM CUSTARDS
For smooth and creamy custards, bake them in a bain marie (a water bath). This method ensures even, gentle cooking.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.
- In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.
- Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.
Nutrition Facts : Calories 198 g, Fat 18 g, Fiber 1 g, Protein 5 g
CAROLINA CORN CUSTARD
This makes a really nice side dish for Thanksgiving. I have also used it in place of corn bread with pulled pork or Tex-Mex foods. It really is quite versatile.
Provided by JackieOhNo
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a food processor or blender, combine corn, cheese, eggs, cream, sugar, baking powder, salt, pepper, and nutmeg.
- Process briefly until corn is just broken down.
- Pour into a buttered 4-cup baking dish. Bake for 35 to 40 minutes, until lightly browned.
Nutrition Facts : Calories 559.4, Fat 46, SaturatedFat 27.2, Cholesterol 352.3, Sodium 535.5, Carbohydrate 15.8, Fiber 1, Sugar 4.9, Protein 22.8
MICROWAVE CORN ON THE COB
This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space. I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year!
Provided by Cheri Weiner
Categories Side Dish Vegetables Corn
Time 5m
Yield 1
Number Of Ingredients 1
Steps:
- Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 27.2 g, Fat 1.7 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 21.5 mg, Sugar 4.6 g
MICROWAVE CORN-ON-THE-COB IN THE HUSK
This is one of my favorite ways to fix corn on the cob, even when I have several to fix. Without the water from boiling, the corn stays nice and sweet. Hope this helps just one young cook.
Provided by Elberta McCoskey
Categories Side Dish Vegetables Corn
Time 10m
Yield 1
Number Of Ingredients 1
Steps:
- Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
- Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 17.1 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 2.9 g
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