Fresh Corn Custard Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CORN CUSTARD



Creamy Corn Custard image

This corn custard recipe is light but still rich. Its soft texture makes a great match for things like barbecue pork, grilled steaks, and fried fish.

Provided by John Mitzewich

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 7

2 cups corn kernels, fresh or thawed
1 1/2 cup heavy cream
1/2 cup milk
1 1/4 teaspoon kosher salt
Pinch of​ cayenne
3 large​ egg yolks
2 large eggs

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.

Nutrition Facts : Calories 329 kcal, Carbohydrate 13 g, Cholesterol 255 mg, Fiber 1 g, Protein 10 g, SaturatedFat 16 g, Sodium 349 mg, Sugar 5 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g

SWEET CORN ICE CREAM



Sweet Corn Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 1 quart

Number Of Ingredients 7

1 14.75-ounce can cream-style corn
1 1/2 cups half-and-half
1/2 cup sour cream
2/3 cup sugar
1/2 teaspoon vanilla extract
5 large egg yolks
Caramel corn or bourbon, for topping (optional)

Steps:

  • Make the custard: Whisk the corn, half-and-half, sour cream, sugar and vanilla in a medium saucepan and bring to a simmer over medium heat. Lightly beat the egg yolks in a medium bowl. Slowly whisk about 1/4 cup of the warm corn mixture into the beaten egg yolks, then pour into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the spoon, about 5 minutes.
  • Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
  • Scoop the ice cream into bowls. Top with caramel corn or a splash of bourbon, if desired.

CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

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.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

SWEET CORN PUDDING



Sweet Corn Pudding image

This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (see Tip), plus more as needed
1/2 vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
1/3 cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks

Steps:

  • Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
  • In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
  • If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
  • Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

HOMEMADE CUSTARD



Homemade custard image

Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

Steps:

  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium

FRESH CORN CUSTARD CUPS



Fresh Corn Custard Cups image

Wait! I know this sounds bizzare but you must trust me when I say that this tastes wonderful! Think about it like this, we put sugar on our cornflakes and we eat sweet popcorn and this is really just one step past that. Once you get over the idea, you'll be glad you made this I promise. The natural starch in the corn thickens the custard naturally, the same way as processed corn starch does. A unique Brazilian recipe that is Lovely lovely lovely!

Provided by robd16

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

6 ears fresh corn on the cob
1 (14 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups water
1 pinch salt
1/2 teaspoon freshly grated nutmeg (approx)

Steps:

  • Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down on the mixture.
  • Put the corn juice in a saucepan along with the evaporated and condensed milk and salt.
  • Simmer over a medium heat for about 10 minutes stirring constantly until the mixture becomes creamy and slightly thickened.
  • Pour into 6 custard cups or ramekins, grate the nutmeg lightly over the top and allow to cool.
  • Refrigerate for at least 4 hours before serving.
  • YES YES YES!

Nutrition Facts : Calories 424.5, Fat 11.8, SaturatedFat 6.9, Cholesterol 41.7, Sodium 187.4, Carbohydrate 72.1, Fiber 3.5, Sugar 40.8, Protein 13.8

STEAMED CORN CUSTARDS WITH CRAB



Steamed Corn Custards with Crab image

Categories     Shellfish     Vegetable     Appetizer     Steam     Crab     Corn     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

For custard
1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt
For crab topping
1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
Special Equipment
4 (2-oz) ceramic or glass ramekin

Steps:

  • Make custard:
  • Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.
  • Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.
  • Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.
  • Make crab topping while custards cool:
  • Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.
  • Serve custards topped with crab.

CORN CUSTARD PUDDING



Corn Custard Pudding image

Make and share this Corn Custard Pudding recipe from Food.com.

Provided by CAMom49

Categories     Corn

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups whole kernel corn
1 tablespoon flour
3 tablespoons granulated sugar
3 eggs, beaten
2 cups milk
salt and pepper

Steps:

  • Fold flour through corn thoroughly.
  • Mix sugar, eggs and milk.
  • Pour liquid mixture over corn and flour and mix thoroughly.
  • Add salt and pepper to taste.
  • Bake 1 hour in 375 degree oven.
  • Let set for 10 minutes before serving.

Nutrition Facts : Calories 249.8, Fat 7, SaturatedFat 2.9, Cholesterol 104.4, Sodium 605.2, Carbohydrate 41.7, Fiber 3.3, Sugar 10.3, Protein 10.2

CUSTARD-FILLED CORNBREAD



Custard-Filled Cornbread image

This custard-filled cornbread is an updated take on a flavorful classic. Serve it as a side dish or in place of bread at the dinner table-you won't be disappointed. It's satisfying, sweet, and deliciously creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled, plus more for skillet
2 large eggs
1/4 cup sugar
1 1/4 teaspoons salt
2 cups whole milk
1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
1 cup fresh or thawed frozen corn kernels
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside. Generously butter a 10-inch cast-iron skillet, and place in the oven to preheat.
  • Whisk eggs and melted butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
  • Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Serve warm.

CREAMY CORN CUSTARD



Creamy Corn Custard image

I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon light brown sugar
2 medium ears sweet corn, husks removed
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup whole milk
16 fresh blackberries
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon turbinado (washed raw) sugar
Fresh mint leaves

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.

Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

More about "fresh corn custard food"

SOUTHERN CORN PUDDING • CURIOUS CUISINIERE
southern-corn-pudding-curious-cuisiniere image
Web Nov 25, 2015 Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix …
From curiouscuisiniere.com
4/5 (2)
Category Side Dish
Cuisine American
Total Time 1 hr 45 mins
  • Heat butter in a large sauté pan. Add diced onions and sauté until soft, 2-3 minutes. Remove the pan from the heat and mix in the flour until it is completely moistened.
  • Place 1 ½ c of corn in the bowl of your food processor and pulse for a few seconds at a time until the corn is coarsely chopped and is just starting to release juices. Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix well. Add the beaten eggs and milk. Mix until combined.


CREAMY CORN PUDDING RECIPE - INSANELY GOOD
creamy-corn-pudding-recipe-insanely-good image
Web Mar 13, 2023 Add corn and creamed corn. Mix well. Pour mixture into a greased casserole dish. Pop it in the oven for one hour at 400 Degrees Fahrenheit. Serve either hot or cold. And there you have it, a rich and …
From insanelygoodrecipes.com


BEST CORN CUSTARD RECIPE - HOW TO MAKE CORN CUSTARD - FOOD52
Web Aug 18, 2010 2.5 cups Fresh Corn Kernals or two cans 365 brand organic corn, drained 3 tablespoons Butter, melted 2 Eggs 1 cup Milk 2 tablespoons 365 brand Turbinado Sugar, …
From food52.com
Reviews 3
Servings 6
Cuisine American
Category Side


CORN-AND-CHEESE CUSTARD RECIPE - COUNTRY LIVING
Web Jun 30, 2009 Reduce heat to low and stir in 1 1/2 cups cheese until melted. Add bread crumbs. Remove from heat and cool for 10 minutes. Whisk in egg yolks, 3/4 cup corn, …
From countryliving.com


CREAMY CORN CUSTARD PUDDING - SOUTHEAST ASIAN RECIPES
Web Apr 23, 2020 Use the recommended amount of water to dilute the custard powder. It‘s not a big problem if you‘ve used more water. Simply take a longer time to cook the mixture at …
From nyonyacooking.com


CORN CUSTARD - NEW ENGLAND
Web Feb 9, 2005 Instructions. Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 …
From newengland.com


CORN CUSTARD - NEW ENGLAND TODAY
Web Feb 9, 2005 Instructions. Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 …
From newengland.com


SWEET CORN CUSTARD RECIPE - SERIOUS EATS
Web Aug 9, 2018 Directions. Cut the kernels from the corn cobs; reserve the cobs. In a large heavy-bottomed sauce pan, stir together the kernels, cobs, cream, sugar, salt, and …
From seriouseats.com


CORN CUSTARD | CANADIAN LIVING
Web Oct 17, 2007 Sprinkle corn and red pepper in greased 6-cup (1.5 L) shallow casserole dish. In bowl, whisk together eggs, sour cream, cheese, salt and pepper; pour over corn …
From canadianliving.com


Related Search