Thursday, July 2, 2009

Creamy Corn Custard – This is How They Serve Corn in Heaven

If you checked out my top ten list of Aspen Food & Wine highlights, you read about Christopher Kostow's impressive roasted corn custard with truffles and popcorn. Ever since that Patron-soaked evening I've been craving the sweet, silky goodness of this extremely easy recipe.

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

One major difference between my corn custard and Christopher Kostow's (pictured here), or any other "real" chef for that matter, I don't spend 20 minutes straining it. If you really want the ultimate creamy corn custard experience, you need put the mixture through a fine mesh sieve several times to remove all the fibrous corn kernel skins (is there a word for that?).

Since Thomas Keller wasn't coming over for dinner, I used the puree as is, and it was fantastic. If you do strain out the corn solids, you get something closer to a flan, but since you will lose a good deal of volume, you won't need as much egg to bind.

I guess I'll just have to make that version sometime, so I can give you’re the exact measurements. In the meantime, give this method a try. By the way, this is just part one. I love to use this corn custard, along with some spicy shrimp, to make a beautiful, and very summery first course. So stay tuned, and enjoy!



Ingredients for six (6-oz ramekins):
2 cups corn
1 1/2 cup cream
1/2 cup milk
1 1/4 tsp salt
pinch of cayenne
3 egg yolks
2 eggs
butter

34 comments:

Anonymous said...

Hi Chef John, your article says " I don't spend 20 minutes staining it."
Let me be the first to ask "How do you 'stain' corn?" :):):) (and you though I never read your entries). Mahogony or walnut?

I know--leave the jokes to you. :) Have a great 4th and thanks for the vid--I loooove anything corn. This custard seems it could need a small shave of nutmeg on the top to be extra nice. Safe holiday to you and yours.

Chef John said...

first, i'll do the jokes
second, good catch! thanks
third, good call on the nutmeg.

are u happy now? ;-)

Anonymous said...

I'm always happy. The question is--are YOU happy? :)

Chef John said...

yes, i'm eating corn cutard

Anonymous said...

I will be eating corn custard tomorrow and will be even happier. :) Glad you like the nutmeg thought--I learned from the best (aka Chef John of course!)

Thanks for all you do and Cheerios!

SavoryTv said...

You rock! I have been looking for Christopher Kostow's recipe everywhere, including sifting through the recipes in our press mags, and it is nowhere to be found! I'm going to try to recreate a combo version (Best New ChefJohn!), using your recipe and doc it up Chris style with a little truffle oil (who can afford black truffles?) and popcorn topping! I'll let you know how that goes after the holiday weekend!

Chef John said...

thanks, that totally sounds like something you would do! ;-)

Anonymous said...

Great new Welcome Message. Always need a daily fix of foodwishes - more practical than Oliver, more refined than Ramsay, more soothing than Nigella and funnier than Ainsley. Big fan.

Julia said...

Do you think using a cupcake pan would be ok if I don't have ramekins?

Chef John said...

should work, but I've only used ramekins so I can't say for sure.

chloe said...

hmm, would this work as a dessert?

Chef John said...

only you can make that call. It's sweet and savory. Can cornbread be a dessert?

Lindsay said...

I'm pretty sure that you're my new favorite person.

Chef John said...

What do you mean "pretty sure?"

Lindsay said...

Alright, I'm sure.

Basia said...

The "skin" on a corn kernel is a hull, just as on wheat and rice. Same type of "fruit". And I am so making this first chance I get!

beth said...

Wow Enjoyed the recipe and videos of corn custard. Your blog seems to be mouth watering. Keep it up the good work.

Radian78 said...

Made this recipe last night, everyone loved it! I actually undercooked them, but I just served it in the ramekins and all was good. Will cook it longer next time, until firm.
Served this with Tilapia made `Sole Dore` style with the Lemon Caper Butter Sauce, and nice crunchy broccoli. (great sauce btw)

Christopher said...

Corn Custard was great and actually used a circular casserole dish which required a little more time but also came out great. Additionally I didn't puree all of the corn but added in some whole kernels for some great texture within the custard. Great recipe thanks!

Maui said...

Chef John, i don't have an oven, can i use a broiler? or can i just steam them? and i just browsed through your "not so old vids" and i still love 'em! old or new! keep it up Chef John!

Chef John said...

i dont think so, you really need to bake. thanks!

Saved Christian said...

how does this reheat? I want to make it tonight and serve for lunch tomorrow.

Saved Christian said...
This comment has been removed by the author.
Chef John said...

fine, just micro for a minute

Adriel296_8 said...

And as always enjoy!! lol... You rule man!! You rule!! Or like we say in my country even though it doesn't make sense in english, you are a beast!! Keep up the good work for us, people who like to cook our own meals. Bye!

Jay Soma said...

Hi Chef John. I've tried this recipe twice already, and both times, baking it for 35 mins doesn't seem to get it anywhere CLOSE to being done. I always use hot water for the water bath, so I know that's not the problem. By the time it's 50 mins, my guests start getting anxious and I just remove the ramekins from the waterbath and bake it directly, which causes it to puff up in the oven, and then collapse when it starts to cool. What am I doing wrong here?

Chef John said...

Maybe you think this is going to be firmer than it is. It's a very soft custard. It doesn't really get firm. Other than that, I have no idea!

Katydid said...

I made this for the first time tonight and also found that it was very watery when I took it out at 35 minutes. I cooked it for 10 minutes longer and then let it cool for at least 10 more minutes. I used very hot tap water for the bath and the oven was preheated. Even after cooking 45 minutes, I don't think I could have turned it out on a plate like you did. I have a feeling my frozen corn had too much moisture on it. I'm going to try it again and see if I get better results. It was very light and mild tasting. I won't be so afraid to use the cayenne next time.

Anonymous said...

Did dish last night and it turned out as yours did chef, perfect. Used frozen "silver queen" corn from Publix and let drain for a couple hours in a collander. Checked in 30 minutes with toothpick and still unset. At 42 minutes it was done with instant read temp at 168-170 degrees. Since there are so many variables in the process, fool-proof test would be checking temp near theoretical end of cook. Wife wanted more texture so next time will cut puree process time(food processor) or add whole kernels as noted above. Warning: this is a delicious---almost dessert-like side dish---so a little goes a long way and perhaps next go round will put 4 0z in 6 oz ramekin. On second thought, what the heck, go for the whole 6! My first post here, Chef, and I want to thank you for your great recipes, neat videos and a great sense of humor.

gjstockli said...

how come I cannot see how to make your recipes. I thought you had the instructions written out before. My pc at home is not working, so I can't sit and watch how to make. I always have to write it down when I watch them at work. Takes too long.

Anonymous said...

hi chef..i just wanna ask if i can use this side dish as a dessert..and if i can, what dessert sauce should i serve with?

whitterbug23 said...

I made this last night, along with The Best Grilled Marinated Flank Steak, salt potatoes and Pound Cake with Orange Glaze. FYI I love your cookbook (especially all the space for writing comments). The marinade was awesome and the pound cake was super moist and flavorful. The corn custard was good, but my family and I couldn't get past the texture/taste combo. Individually, the taste was good and the texture was good, but together it was just odd. If you can get over the savory custard oddness then this is a great dish.

Anonymous said...

i added 1/2 cup sugar, and turned it into dessert

DL Fendel said...

How about a bit of grated parmigiano reggiano, and that might help it "set" too?

As for how do you strain corn?

Poke a finger in its ear of course!

(ducking) :)