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Fresh Corn Custards

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1 custard)


  • 3 cups fresh corn kernels (about 6 ears), divided
  • 2 cups 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs, lightly beaten
  • Cooking spray
  • Fresh chives (optional)

Nutrition Information

  • calories 181
  • caloriesfromfat 30 %
  • fat 6.1 g
  • satfat 2.2 g
  • monofat 2.1 g
  • polyfat 1 g
  • protein 9.6 g
  • carbohydrate 25 g
  • fiber 1 g
  • cholesterol 147 mg
  • iron 1 mg
  • sodium 291 mg
  • calcium 118 mg

How to Make It

  1. Preheat oven to 350°.

  2. Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool. Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids. Add salt, pepper, and eggs to corn mixture; stir well with a whisk.

  3. Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture.

  4. Place the ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until the center barely moves when the ramekin is touched. Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards. Garnish with fresh chives, if desired.

Flying Fish and Fandango, Seattle