CLEVELAND - Have a dinner party or, maybe a Labor Day picnic? Give Let's Dish host Chris Koetke's corn custard a try. It's perfect for when you have company, because it can be baked a day ahead of time.
Recipe for Corn Custard
Prep time: 20 minutes
Cook time: 30-35 minutes
2 cups half & half
8 large eggs
1 pound extra sweet frozen corn, defrosted
1 Tablespoon maple syrup
1 teaspoon kosher salt
½ teaspoon paprika
3 strips of thick sliced bacon
1 cup finely chopped Spanish onion
1 clove garlic, minced
¼ cup finely chopped roasted red peppers
1 ½ cups extra sweet frozen corn, defrosted
4 green onions
- Preheat the oven to 325°F.
- In a food processor or blender, place half and half, eggs, 1 pound corn, maple syrup, salt and paprika. Process until corn is finely chopped. Set aside.
- Dice bacon into small pieces. Place in a large skillet set over medium heat and cook until the bacon is crispy.
- Meanwhile, thinly slice the green onion, white and green parts. Set aside.
- Add the chopped Spanish onion and minced garlic to the bacon in the sauté pan. Continue cooking until the onion is golden brown. Add the roasted peppers, 1 ½ cups corn and green onions and heat until mixture is warm. Divide corn mixture between 12 – 6 oz ramekins. Place the ramekins in a large roasting pan.
- Pour the egg mixture over the top of the vegetables in the ramekins and mix with a spoon to combine.
- Carefully place the roasting pan into the center of the oven and fill with hot water to create a water bath for the custard. The water level should come half way up the ramekins.
- Bake for 30 – 35 minutes or until the custard is just set in the middle.
- Serve immediately or refrigerate and reheat later in the microwave.