Corn And Gouda Custard Food

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.

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.

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.

CREAMY CORN CUSTARD

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

CORN BREAD WITH SWEET CORN KERNELS

Steps:

• Position oven rack in the center of oven; preheat to 350°.
• Lightly spray a 9 x 5 inch loaf pan with cooking spray.
• In a big bowl, whisk together the flours, cornmeal, baking powder, and salt.
• In another bowl, whisk together the egg, egg white, buttermilk, honey, and oil.
• Add the wet ingredients to the dry ingredients, mixing just enough to combine them; stir in the corn.
• Pour the batter into the prepared pan.
• Bake until the top is golden brown and a wooden pick comes out with a few crumbs, about 45 minutes.
• Let cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.
• Serving size-one 1-inch thick slice; calories 220, total fat 7 g, carb 36 g, fiber 3 g.

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.