Monday, June 30, 2014

Fresh Corn Custard

Ingredients: 8 ears of corn (about 4 cups of kernels), kernels cut from the cob Butter, at room temperature, to coat ramekins 3 large eggs, beaten 1 1/2 cups half and half 3 T butter, melted 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground pepper, preferably white 1 T minced fresh tarragon Preparing the corn custard: Preheat the oven to 350 degrees F. Fill a tea kettle and bring the water to a boil. Select a baking or roasting pan large enough to hold a 1 1/2 quart souffle dish or 6 8-ounce ramekins. Butter the souffle dish or ramekins. Meanwhile, puree the corn kernels in a food processor. Set a strainer over a large bowl and scrape the pureed corn into the strainer. Use a large heavy wooden spoon to press the corn milk into the bowl, stirring and rubbing the puree to extract as much liquid as possible. Stir the eggs and the half and half into the milk. Add the butter, salt, pepper and tarragon and mix well. Pour the custard into the souffle dish/ramekins and set in the large pan Set in the oven and pour enough hot water to come halfway up the sides of the dish. Bake until the custard is just turning golden brown at the edges and the custard is just set. Remove from the oven, transfer to a rack and cool slightly. Serve warm or at room temperature. Serves 6


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