tag:blogger.com,1999:blog-7173052990851751381.post1705279152436615659..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: Creamy Corn Custard – This is How They Serve Corn in HeavenChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7173052990851751381.post-78018566191923982832016-07-21T12:49:49.318-04:002016-07-21T12:49:49.318-04:00Hi Chef John,
I just made these, and they smell g...Hi Chef John,<br /><br />I just made these, and they smell great. Only concern - I cooked them just until set, but they didn't rise at all like yours in the video. I followed the recipe exactly, so I'm not sure what happened. Any ideas?Evahttps://www.blogger.com/profile/03556777164577085054noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68381962297801090382014-12-08T17:42:28.919-05:002014-12-08T17:42:28.919-05:00Hello,
So I need help!!
I seem to always end up wi...Hello,<br />So I need help!!<br />I seem to always end up with the custard being too watery after its been done baking!! What am I doing wrong?Anonymoushttps://www.blogger.com/profile/09982735633106186168noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51584476109880695642014-11-23T21:25:15.219-05:002014-11-23T21:25:15.219-05:00How about a bit of grated parmigiano reggiano, and...How about a bit of grated parmigiano reggiano, and that might help it "set" too? <br /><br />As for how do you strain corn?<br /><br />Poke a finger in its ear of course!<br /><br />(ducking) :)<br />Anonymoushttps://www.blogger.com/profile/16368844540648807223noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18920716355066933282012-08-04T11:23:38.638-04:002012-08-04T11:23:38.638-04:00i added 1/2 cup sugar, and turned it into desserti added 1/2 cup sugar, and turned it into dessertAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24897855390370965782012-07-08T14:04:26.163-04:002012-07-08T14:04:26.163-04:00I made this last night, along with The Best Grille...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.whitterbug23https://www.blogger.com/profile/04367614885468097299noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89670048268099619952011-09-12T11:40:54.722-04:002011-09-12T11:40:54.722-04:00hi chef..i just wanna ask if i can use this side d...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?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9551879107040686442011-05-24T18:27:34.408-04:002011-05-24T18:27:34.408-04:00how come I cannot see how to make your recipes. I...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.gjstocklihttps://www.blogger.com/profile/05836910904665163298noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49235366359751786972011-01-18T08:14:34.093-05:002011-01-18T08:14:34.093-05:00Did dish last night and it turned out as yours did...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.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62623254719298444282010-12-03T19:22:11.855-05:002010-12-03T19:22:11.855-05:00I made this for the first time tonight and also fo...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.Simplelife4Realhttps://www.blogger.com/profile/03300531175078620236noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80174067043209326542010-10-04T20:45:09.749-04:002010-10-04T20:45:09.749-04:00Maybe you think this is going to be firmer than it...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!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89563233223755464072010-10-04T15:29:25.735-04:002010-10-04T15:29:25.735-04:00Hi Chef John. I've tried this recipe twice al...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?Jay Somanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61927791369510561102010-06-22T04:49:16.170-04:002010-06-22T04:49:16.170-04:00And as always enjoy!! lol... You rule man!! You ru...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!Adriel296_8https://www.blogger.com/profile/06894756684855786694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20560239996455818672009-10-26T15:32:18.362-04:002009-10-26T15:32:18.362-04:00fine, just micro for a minutefine, just micro for a minuteChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58755432389861472022009-10-26T15:25:41.645-04:002009-10-26T15:25:41.645-04:00This comment has been removed by the author.Mikehttps://www.blogger.com/profile/01556372123802815522noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32605311481241480382009-10-26T15:24:03.550-04:002009-10-26T15:24:03.550-04:00how does this reheat? I want to make it tonight a...how does this reheat? I want to make it tonight and serve for lunch tomorrow.Mikehttps://www.blogger.com/profile/01556372123802815522noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86328832779437680832009-09-20T11:32:15.042-04:002009-09-20T11:32:15.042-04:00i dont think so, you really need to bake. thanks!i dont think so, you really need to bake. thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22723776040404847332009-09-20T02:45:02.934-04:002009-09-20T02:45:02.934-04:00Chef John, i don't have an oven, can i use a b...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!Mauinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87455468611680036012009-07-06T17:04:55.867-04:002009-07-06T17:04:55.867-04:00Corn Custard was great and actually used a circula...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!Unknownhttps://www.blogger.com/profile/15370346036041816653noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15982457929062849892009-07-06T09:30:49.428-04:002009-07-06T09:30:49.428-04:00Made this recipe last night, everyone loved it! I ...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. <br />Served this with Tilapia made `Sole Dore` style with the Lemon Caper Butter Sauce, and nice crunchy broccoli. (great sauce btw)Radian78noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24830639054569943512009-07-06T00:35:18.007-04:002009-07-06T00:35:18.007-04:00Wow Enjoyed the recipe and videos of corn custard....Wow Enjoyed the recipe and videos of corn custard. Your blog seems to be mouth watering. Keep it up the good work.bethhttp://www.colonialgifts.co.uknoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7142831557838351172009-07-04T12:30:07.977-04:002009-07-04T12:30:07.977-04:00The "skin" on a corn kernel is a hull, j...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!Basiahttp://twitter.com/basianoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20801506490231701342009-07-03T21:04:53.581-04:002009-07-03T21:04:53.581-04:00Alright, I'm sure.Alright, I'm sure.Lindsayhttps://www.blogger.com/profile/14281228074362399644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55489159597196377112009-07-03T21:02:46.179-04:002009-07-03T21:02:46.179-04:00What do you mean "pretty sure?"What do you mean "pretty sure?"Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67930218044168333232009-07-03T20:46:08.286-04:002009-07-03T20:46:08.286-04:00I'm pretty sure that you're my new favorit...I'm pretty sure that you're my new favorite person.Lindsayhttps://www.blogger.com/profile/14281228074362399644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79316438554903632942009-07-03T13:40:13.940-04:002009-07-03T13:40:13.940-04:00only you can make that call. It's sweet and sa...only you can make that call. It's sweet and savory. Can cornbread be a dessert?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com