Carolina Corn Custard Food

CHEF JOHN'S CREAMY CORN CUSTARD

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.

NORTH CAROLINA LEMON PIE

Steps:

• Crust: Preheat the oven to 350°. Grease (or spray) a 9" glass pie plate.
• Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses. Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces.
• Pour the saltine mixture into the prepared pie plate. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Remove from oven.
• Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined. Whisk in the lemon juice (it will thicken a bit at this point) until fully combined.
• Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).
• Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes. It will firm up a little after it's taken from the oven and cooling. Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours.
• Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Spread a thin layer of whipped cream over the top of the pie. Garnish with thin lemon slices if desired.

CREAMY CORN CUSTARD

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.

CORN-AND-GOUDA CUSTARD

Steps:

• Preheat oven to 400ºF and butter a 10 1/2 by 7-inxh baking dish; set aside.
• Heat cream & milk over medium heat until simmering.
• Reduce heat to low and stir in 1 1/2 cups cheese until melted.
• Add bread crumbs and remove from heat; and cool for 10 minutes.
• Whisk in egg yolks, 3/4 cups corn, salt, black pepper & crushed red pepper flakes.
• Pour custard into prepared dish and top with remaining 1/4 cup corn and 1/4 cup cheese.
• Place dish in a large roasting, pour 1 inch hot water into pan, and bake until custard sets, about 1 1/4 hours.

CAROLINA CORN CUSTARD

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.

CORN PUDDING CUSTARD

Steps:

• Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.
• Microwave on high for 20 minutes. Let stand 10 minutes to thicken.

CORN CUSTARD

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.

EASY CORN PUDDING

Steps:

• Preheat oven to 400 Degrees fahrenheit.
• Spray a flat 9x13 baking pan with cooking spray.
• In a large bowl, lightly beat eggs. Add melted butter and sugar.
• In a small bowl, whisk together the milk and cornstarch until smooth.
• Stir the cornstarch/milk mixture into the egg mixture.
• Add the vanilla extract and dash of nutmeg.
• Stir in the drained corn and creamed corn. Blend well.
• Pour mixture into prepared casserole dish.
• Bake for 40-50 minutes or until the top is browned and the center is set.
• Add salt to taste.
• Store any leftovers in an airtight container in the refrigerator.

COCONUT FLAVORED SHRIMP FRIED RICE

Steps:

• Step 1 Prepare rice according to package directions. Step 2 In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper. Step 3 In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink. Step 4 Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through. Step 5 Stir in coconut and cilantro. Recipe Tip: Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.

LEMON CUSTARD PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
• Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
• Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.

SOUTHERN CORN PUDDING

Steps:

• Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding.
• In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well.
• Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water.
• Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set.
• Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.

EASY CORN CUSTARD

Steps:

• In a medium sauce pan melt butter over med. heat.Add in the flour and stir till combined. Now add the milk and cook until the milk mixture is thickened. When thickened add the corn , salt and pepper and sugar. Remove from heat and add the beaten eggs and mix till well combined. Place in to greased baking dish and bake in a 350 oven until brown and custard like. I am guessing about 45 minute or more.