Corn Custard With Herbed Mushrooms Microwave Food

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.

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.

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.

HERBED CORN

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

EASY MICROWAVE POURING CUSTARD

Steps:

• In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute.
• Combine the sugar and egg yolks and then whisk mixture into the warm milk.
• Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly.
• When cooked, cover with some plastic wrap, laying it on the surface of the custard.
• Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.

CORN CUSTARD WITH CHORIZO AND MUSHROOMS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
• Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
• Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
• Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
• Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

CREAMED CORN RECIPE BY TASTY

Steps:

• Add the corn kernels to a large bowl.
• In a liquid measuring cup or small bowl, combine water and sugar. Stir until the sugar dissolves, then add to the corn, along with the melted butter. Stir until evenly combined.
• Cover with a plate and microwave for 3 minutes.
• In a liquid measuring cup or small bowl, combine the half and half and cornstarch.
• Remove the bowl from microwave, stir, cover, and microwave for 3 minutes more.
• Remove the bowl from the microwave and add the half and half mixture. Stir to combine. Microwave for 6 minutes, until the corn has softened.
• Let cool, then top with sliced scallions.
• Enjoy!