Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time
45 Mins
Total Time
3 Hours
Yield
Serves 8

Sweet summer corn adds its signature flavor to these creamy custards, and yellow cornmeal thickens while enhancing the color and flavor. Don’t be tempted to use frozen kernels here—you want the pure, milky, robust flavor found only in the fresh kind. At the market, look for corn, either yellow, white, or bi-colored, with green husks and silks that are slightly brown on top. Don’t forgo the water bath step; the hot water cushions the custards while they cook, shielding them from the intense heat of the oven and preventing curdling or cracking. It is best to use a roasting pan with handles for the water bath; you can safely remove it from the oven without spilling hot water on you. Make the Berry Compote using your favorite berries. You can also top the custards with whipped cream and mint sprigs. This dessert is delicious served warm, at room temperature, or cold.

How to Make It

Step 1

Prepare the custards: Preheat oven to 300°F. Place 8 (6- to 8-ounce) ramekins in a large roasting pan; spray ramekins with cooking spray. Stir together corn, cream, and milk in a saucepan; bring to a boil over medium-high. Reduce heat to low; simmer 5 minutes. Remove from heat. Cover; steep 15 minutes.

Step 2

Transfer mixture to a blender; process until smooth, 1 minute. Pour through a fine wire-mesh sieve into a bowl; discard solids.

Step 3

Stir together eggs, egg yolks, sugar, melted butter, cornmeal, lemon juice, and salt in a large bowl. Stir in strained corn mixture. Pour into prepared ramekins.

Step 4

Place roasting pan in preheated oven. Add hot water to pan to a depth of 1 inch up the sides of ramekins. Bake until centers are wobbly, 50 minutes to 1 hour. Remove from oven; cool 1 hour.

Step 5

Prepare the compote: Stir first 4 ingredients together in a saucepan over medium-high. Bring to a boil; cook, stirring occasionally, until thickened, 3 minutes. Stir in strawberries. Remove from heat; cool 20 minutes. Spoon compote over custards.

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