Savory Corn Custard

Cuisine: American

Category: vegetable

Servings: 6


1/4 oz. butter
2-1/2 oz. corn kernels
1-1/2 oz. heavy cream
1/2 oz. half and half
1 egg, beaten
1 egg yolk, beaten
2 tsp. parsley, chopped
salt, cayenne to taste
1/2 oz. lobster coral


Butter 2 oz. savarin molds; reserve. Place corn, cream and half and half in heavy saucepan; heat to simmering. Simmer for 15 minutes. Remove from heat; let cool. Add egg, yolk, parsley, salt and cayenne; combine. Strain through chinois, pressing corn to extract flavor. Fold in lobster coral; pour into reserved savarins. Place in water bath; cover with plastic wrap. Bake at 200 degrees F until firm, about 50 minutes. Unmold just prior to service.

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