Corn Custard

Photo courtesy of Aspen Photography
1 cup corn kernels (2 ears on the cob)
2 tablespoons butter
1/4 cup carrot, minced
1/4 cup celery, minced
2 tablespoons leek, 1/4 inch dice
1 garlic clove, minced
2 eggs
2 egg whites
3/4 cup heavy cream
1 tablespoon parsley, chopped
salt and white pepper to taste

  1. Preheat the oven to 350F.
  2. Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
  3. Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
  4. Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
  5. Spray 4-ounce molds with food release. Fill molds with custard 3/4 full and place in water bath. Place parchment paper on top of molds so the custard does not brown, and bake for approx 30-40 minutes or until a toothpick inserted in center comes out clean.
  6. Take the molds out of the water bath. Let rest 5 minutes and unmold (should pop right out, but you may need to run a knife around the sides of the dish).

Chef: custard is beautiful, set up nicely, the herbs look nice on top. It has a delicate texture and nice corn smell; good flavor.

Personal/Team: This is a beautiful side, with good variation of color and texture, we all really enjoyed it.

Lesson learned: The waterbath helps the custard cook gently and evenly. It's easier to start with warm water than to let the water heat up in the oven. Also, it is easier to start with a heated pan, add the warm water 1 inch up the sides of the ramekins.