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Corn Custard with Raspberry Sauce

Course Dessert

Ingredients
  

Corn Custard

  • 4 cups fresh corn kernels (from 4 to 5 ears, depending on the size)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs
  • 2 large egg yolks
  • ½ - ¾ cup granulated sugar (Not liking the custard very sweet, I personally prefer 1/2 cup)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp plain, fine, yellow cornmeal
  • The zest and juice of one lemon
  • ½ tsp salt

Raspberry Sauce

  • 2 containers of fresh raspberries
  • Sugar to taste
  • Grand Marnier or Calvados to taste

Instructions
 

Corn Custard

  • Preheat the oven at 300 degrees F. Place 8 (6 to 8 ounce) ramekins in a large roasting pan and spray or rub with oil.
  • Stir together corn, cream and milk in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes.
  • Remove from heat, cover and let steep for 15 minutes.
  • Transfer mixture to a blender and process until smooth, about one minute. Pour through a fine wire-mesh sieve into a bowl. Discard solids.
  • In a bowl, stir together eggs, egg yolks, sugar, melted butter, cornmeal, lemon juice, zest and salt. Stir in corn mixture. Pour into prepared ramekins and place them in the roasting pan filled with hot water up to half their height.
  • Bake for about one hour or until the center feels firm when pressed lightly.

Raspberry Sauce

  • Blend all ingredients and pour through a fine-mesh sieve.
  • When custards have cooled down, reverse them on a plate and pour raspberry sauce around and on top of it. Decorate with mint sprig.
Keyword corn, corn custard, Dessert