Corn Custard

Cuisine: American

Category: fruit

Servings: 6


3/4 pt. milk
1 oz. cornmeal
4 eggs
2 oz. maple sugar
1 tsp. molasses
cinnamon, to taste
nutmeg, to taste
ginger, to taste
3/4 pt. milk, cold
12 oz. maple syrup
water, as needed


Place milk in top half of double boiler; heat until hot. Gradually add cornmeal, whisking constantly. Simmer for 10 minutes. Combine eggs, maple sugar, molasses and spices in stainless-steel bowl; mix well. Pour cold milk over cooked cornmeal; stir into egg mixture. Strain; reserve. Place maple syrup in saucepan; heat to caramel temperature, 320 degrees to 350 degrees F. Pour small amount of water over reduced syrup to cool. Heat to boiling; remove from heat. Pour into 5-oz. ramekins to depth of 1/8 in.; reserve remaining sauce. Let sauce in molds harden. Stir reserved custard; pour into molds. Place in water bath in 300 degree F oven; cook for 1 hour or until custard is set. Remove molds from water bath; let cool.

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