Corn and Cumin Custard

Ingredients

• 1 tablespoon butter
• 2 cups heavy cream
• 1 head garlic, split in half
• 1 cup fresh sweet corn, cut off the cob, reserving 2 cobs
• 1 tablespoon cumin
• 4 egg yolks
• Salt and pepper

Directions

Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4-ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting and serving.