Summer Corn Custard

Savor the sweetness of summer with this velvety **Summer Corn Custard**, a perfect way to showcase fresh, peak-season corn. This creamy, indulgent dish combines puréed sweet corn with rich heavy cream, whole milk, and eggs, creating a delicate custard that’s both savory and slightly sweet. Baked to perfection in individual ramekins using a gentle water bath, the custard achieves a luxuriously smooth texture with a golden hue that’s as inviting as a summer sunset. Enhance the flavor with optional toppings like finely sliced scallions and grated Parmesan cheese for a touch of freshness and umami. Easy to prepare yet elegant enough for entertaining, this baked custard is a versatile dish that can be served as an appetizer, side, or even a light dessert. Perfectly balanced and irresistibly creamy, this recipe is summer in every spoonful.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups fresh corn kernels (about 4 ears of corn)
• 1.5 cups heavy cream
• 0.5 cups whole milk
• 4 large eggs
• 1 tablespoon sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 teaspoon unsalted butter, melted
• 2 tablespoons scallions, finely sliced (optional for garnish)
• 2 tablespoons parmesan cheese, grated (optional for topping)

Directions

Step 1

Preheat your oven to 325°F (165°C). Prepare a baking dish large enough to hold 6 ramekins and add enough hot water to fill halfway up the sides of the ramekins, creating a water bath.

Step 2

Blend 2 cups of fresh corn kernels with 1 cup of heavy cream in a blender until smooth. Strain the mixture through a fine-mesh sieve into a large mixing bowl to remove any solids.

Step 3

Add the remaining 1/2 cup of heavy cream, 1/2 cup of milk, 4 large eggs, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper into the bowl with the strained corn mixture. Whisk the ingredients together until smooth and fully combined.

Step 4

Lightly grease the inside of 6 (6-ounce) ramekins with 1 teaspoon of melted butter to prevent sticking. Evenly divide the custard mixture among the ramekins.

Step 5

Place the ramekins into the prepared water bath in the baking dish, ensuring they are level and submerged halfway in water.

Step 6

Carefully transfer the baking dish to the preheated oven. Bake for 40-45 minutes, or until the custards are set but still have a slight jiggle in the center when gently shaken.

Step 7

Remove the ramekins from the water bath using tongs or a kitchen towel and allow them to cool slightly for about 10 minutes.

Step 8

Serve the custards warm, room temperature, or slightly chilled. Garnish with finely sliced scallions and a sprinkle of grated parmesan cheese, if desired.

Nutrition Facts

Serving size	(221.9g)

Amount per serving	% Daily Value*
Calories	367.4

Total Fat 25.7g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat g
Cholesterol 762.3mg	0%
Sodium 2796.3mg	0%
Total Carbohydrate 2.6g	0%
Dietary Fiber 0.3g	0%
Total Sugars 0.7g
Protein 29.1g	0%

Vitamin D 168IU	0%
Calcium 228.7mg	0%
Iron 3.8mg	0%
Potassium 296.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 32.5%

Carbs: 2.9%