Cooking Index - Cooking Recipes & IdeasCorn And Cumin Custard Recipe - Cooking Index

Corn And Cumin Custard

Courses: Side dish
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlButter
2 cups 474mlHeavy cream
1   Garlic head - split in half
1 cup 62g / 2.2ozFresh sweet corn cut from cob - reserving 2 cobs
1 tablespoon 15mlCumin
4   Egg yolks
  Salt - to taste
  Freshly-ground black pepper - to taste
  Bayou Blast - see * Note

Recipe Instructions

* 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.