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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 custard)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Source

Flying Fish and Fandango, Seattle

Nutrition Facts

181 calories; calories from fat 30%; fat 6.1g; saturated fat 2.2g; mono fat 2.1g; poly fat 1g; protein 9.6g; carbohydrates 25g; fiber 1g; cholesterol 147mg; iron 1mg; sodium 291mg; calcium 118mg.
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