BCL - Chef John's Creamy Corn Custard Good Recipes

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Chef John's Creamy Corn Custard

"Corn custard is a wonderful side dish for all sorts of meats. Since it's so tender and mild, texturally, it makes a great foil for such things as barbeque red meat, grilled steaks, and fried fish."

Ingredients :

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

Instructions :

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

Preheat oven to 325 ranges F (165 tiers C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn right into a huge saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and dispose of from warmness; stir in milk. Watch Now
Transfer corn combination to a blender and pulse numerous instances to get the mixture moving. Blend on high velocity till smooth and creamy. Watch Now
Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn combination into eggs till the corn mixture is integrated. Repeat numerous instances extra till all the corn aggregate is mixed with eggs. Watch Now
Divide corn combination equally into the 6 ramekins. Pour warm tap water into the baking dish to come back approximately midway up the perimeters of the ramekins. Watch Now
Bake inside the preheated oven till custards are simply set, 30 to 35 mins. Let custards cool for approximately 10 mins before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife among the custard and the ramekin, go around the brink with knife to loosen, and turn over onto a plate to unmold.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it calmly, and make easy-up simpler.

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