BCL - Chef John's Creamy Corn Custard Best Family Recipes

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Chef John's Creamy Corn Custard

"Corn custard is a wonderful aspect dish for all forms of meats. Since it is so soft and mild, texturally, it makes a incredible foil for such things as barbeque red meat, grilled steaks, and fried fish."

Ingredients :

• 1 tablespoon butter, or as needed, divided
• 2 cups corn
• 1 1/2 cups heavy whipping cream
• 1 1/four teaspoons salt
• 1 pinch cayenne pepper
• half of cup cold milk
• 3 egg yolks
• 2 eggs

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• Preheat oven to 325 ranges F (one hundred sixty five degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins right into a 2-inch deep baking dish.
• Place corn right into a big saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and take away from heat; stir in milk. Watch Now
• Transfer corn combination to a blender and pulse several times to get the mixture shifting. Blend on high velocity until clean and creamy. Watch Now
• Whisk egg yolks with eggs until easy in a mixing bowl. Slowly whisk about 1/4 cup warm corn mixture into eggs until the corn combination is included. Repeat several times greater till all of the corn aggregate is blended with eggs. Watch Now
• Divide corn combination equally into the 6 ramekins. Pour hot tap water into the baking dish to return about halfway up the sides of the ramekins. Watch Now
• Bake within the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for approximately 10 minutes earlier than serving in ramekins or unmolding onto serving plates. To unmold, insert a knife among the custard and the ramekin, cross round the brink with knife to loosen, and flip over onto a plate to unmold.

Notes :

• Reynolds® Aluminum foil may be used to maintain food wet, cook it calmly, and make easy-up less difficult.

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