Creamy Corn Custard

Total Time

Prep: 30 min. Cook: 10 min. + chilling


8 servings

Updated: Dec. 05, 2023
I’ve been making this all summer long and when I serve it to guests I try to make them guess what the secret ingredient is. Not many guess corn so it’s a fun surprise. Instead of blackberries, you can try using raspberries. —Margee Berry, White Salmon, Washington
Creamy Corn Custard Recipe photo by Taste of Home


  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon light brown sugar
  • 2 medium ears sweet corn, husks removed
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup whole milk
  • 16 fresh blackberries
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon turbinado (washed raw) sugar
  • Fresh mint leaves


  1. Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside.
  2. In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight.
  3. In a small bowl, combine berries, and lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Nutrition Facts

1 serving: 289 calories, 23g fat (14g saturated fat), 71mg cholesterol, 36mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 5g protein.