Corn And Cumin Custard Recipe - Cooking Index
Corn And Cumin Custard Recipe - Cooking Index
| 1 tablespoon | 15ml | Butter |
| 2 cups | 474ml | Heavy cream |
| 1 | Garlic head - split in half | |
| 1 cup | 62g / 2.2oz | Fresh sweet corn cut from cob - reserving 2 cobs |
| 1 tablespoon | 15ml | Cumin |
| 4 | Egg yolks | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Bayou Blast - see * Note |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the oven to 350 degrees. Grease 4 ramekins with butter.
In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture.
In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4 ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting. Serve garnished with Bayou Blast.
This recipe yields 4 custards.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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