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Corn Custard with Chives - Recipe

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  • Cut the corn kernels from the cobs; there should be about 2 cups.
  • In a small skillet, heat 2 tbsp. butter and sauté the onion over medium-low heat until transparent, not browned.
  • Preheat oven to 350 degrees and butter a 1-quart soufflé dish or other deep sided pan.
  • In a food processor, puree 1 cup of the corn kernels. Add onion and process again.
  • Add the eggs, milk, cream, nutmeg, cayenne, salt, pepper and sugar; process until well combined.
  • Stir in the remaining corn and chives.
  • Pour into prepared dish and dot with the remaining butter.
  • Place the dish in a larger pan and pour boiling water in the pan until it reaches half way up the sides of the soufflé dish.
  • Bake 55 minutes to 1 hour, or until the custard is set when tested with a knife. Serve hot.
Cook Time: 1 hour
Container: 1 quart deep sided baking dish
-3 medium ears of corn, shucked
-3 tablespoons butter
-1 medium onion, thinly sliced
-3 eggs
-1 cup milk
-1/2 cup heavy cream
-1/2 teaspoon nutmeg
-1/8 teaspoon cayenne pepper
- Salt to taste
-1/4 teaspoon white pepper
-1 teaspoon sugar
-1/3 cup finely snipped chives