Corn and Cumin Custard

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Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Yield:
4 servings
Level:
--
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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.

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Newest Ratings and Reviews

Read all 1 reviews

  • on August 24, 2009

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    Made this for our end of summer barbecue for the grandparents. Could have used more corn (maybe it's the size of our Colorado Olathe sweet corn kernels, which when harvested at the right time are much smaller than the normal kernel. Didn't have any cumin so used Emeril's Essence, which was just as yummy. Texture was very fluffy yet rich, not a tight custard. A small dollop of butter on top was a nice finish (less than a tsp. Next time will add a crushed shallot to the cream or maybe chives to the corn for some onion flavor, but will definitely put in my "regulars" repertoire!

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