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
Updated on Dec. 05, 2023
Creamy Corn Custard
Prep Time
30 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
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