Corn Custard
Ingredients
- 1 cup cooked corn kernels
- 3 large eggs
- 2 egg yolks
- 2 tablespoons minced chives
- 1¼ cups heavy cream
- Pinch ground nutmeg
- Pinch fennel pollen or ground fennel seed
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven to 275°F.
- Lightly grease six 4 ounce ramekins.
- Whisk together the eggs, egg yolks, cream, chives, nutmeg, fennel, salt, and pepper.
- Stir in the corn.
- Divide the mixture evenly among the ramekins.
- Place the ramekins in a baking dish and add hot water halfway up the sides.
- Bake for 45 to 60 minutes, or until the custards are just set.
- Let cool for 5 minutes before serving.
Notes
- Serves 6.
- Delicious as a side dish with seafood or roasted chicken.
