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FOOD FUN: Corn Custard & Popcorn

Before the summer corn fades away, make corn custard—and for fun, serve it with a side of popcorn. It’s not just for Thanksgiving, a traditional time for corn custard (also called corn pudding and corn casserole, even corn soufflé; but the latter should be an airy soufflé, not a custard dish).

But by Thanksgiving, fresh corn is a distant memory, and canned or frozen corn must be employed. So make hay—or corn custard—while the sun shines on fresh summer corn.

Corn custard is typically served as a side, but you can make an first course with it, along with optional garnishes. In this recipe, we make individual corn custards that are better for a first course.

Or, you can place them in the middle of your green salad, as part of the salad course.

Prep time is 20 minutes, inactive time is 15 minutes, cook time is 1 hour 10 minutes (total time 1 hour 45 minutes). This recipe was adapted from one by Nealey Dozier on FoodChannel.com.

RECIPE: CORN CUSTARD

Ingredients For 8 Servings

  • 1 tablespoon unsalted butter, melted, plus more for greasing
  • 3 tablespoons sugar
  • 2 large eggs plus 1 yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup heavy cream
  • 1 cup milk
  • 1-1/2 cups fresh or frozen sweet yellow corn (thawed if frozen)
  •    
    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/corn custard popcorn kitchenincBoston 230

    Turn summer corn into corn custard, with a side of popcorn for fun and fiber. Photo courtesy KITCHENiNC | Boston.

  • Plate garnish: popcorn
  • Custard garnishes: bacon crumbles and snipped chives, jalapeño, chopped fresh or sundried tomatoes
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/bicolor goodeggs 230r
    Take advantage of fresh corn for this recipe. Photo of bicolor corn courtesy Good Eggs.

     

    Preparation

    1. PREHEAT the oven to 325°F. Lightly coat 8 individual soufflé dishes, ramekins or Mason jars (4 to 5 ounces each) with butter or cooking spray. Place in a shallow baking pan or on a cookie sheet (preferably with a rim).

    2. ADD the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or with an electric hand mixer), and beat until light and frothy (approximately 3 minutes).

    3. ADD the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until thoroughly combined.

    4. STIR the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top.

    5. BAKE the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins and cool on a wire rack for at least 15 to 20 minutes before serving, to allow custard to firm up.

    6. GARNISH the custards as desired, and garnish each plate with popcorn.

     
      




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