Corn Week: Corn and Cheese Custard

Corn Week: Corn and Cheese Custard

Corn and Cheese Custard

Recipe by: Chef Frank Terranova, M.C.F.E., C.E.C.

Yield: 6 servings


1 1/4 cup heavy cream

1 cup milk

1 3/4 cup grated smoked Gouda

1 cup fresh bread crumbs

3 egg yolks

1 cup fresh corn kernels

1 teaspoon salt

1/2 teaspoon Freshly ground pepper

Method of Preparation:

1. Preheat oven to 300 degrees.

2. Butter a 10 1/2 -inch-by 7-inch baking dish; set aside.

3. Heat cream and milk over medium heat until simmering. Reduce heat to low and stir in 1 ½ cups cheese until melted.

4. Add bread crumbs. Remove from heat and cool for 10 minutes.

5. Whisk in egg yolks, 3/4 cup corn, salt, and pepper.

6. Pour custard into prepared dish and top with remaining 1/4 cup corn and 1/4 cup cheese.

7. Place dish in a large roasting pan, pour one-inch of hot water into pan, and bake until custard sets, about an hour and 15 minutes. Let rest for 20 minutes and serve.

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