Corn Custards

Photo: flickr user .Larry Page

Ingredients

3 tablespoons molasses

3 ears corn

cup heavy cream

cup milk

1 pch salt

3 lrgs eggs

3 lrgs egg yolks

cup sugar

Preparation

Before you begin to make these savory custards, heat a kettle of water to add to the roasting pan with the ramekins. Heat oven to 300 degrees. Pour 1/2 tablespoon molasses into each of six ramekins; set aside.

To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 3 cups of kernels. You'll also want to extract the delicious milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out.

In a medium saucepan, add corn kernels, corn milk, and pulp. Add cream, milk, salt, and cobs. Bring to a simmer over medium heat. Remove from heat, and cover. Steep for 30 minutes; remove cobs, and discard.

Puree mixture in the bowl of a food processor, in batches if needed, until smooth, about 2 minutes for each batch. Using a rubber spatula, push liquid through a fine-mesh sieve into a clean saucepan; transfer pan to stove over low heat, and cook, stirring often.

Place eggs, yolks, and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until lightened in color, 3 to 4 minutes. Slowly ladle hot-corn mixture into egg mixture while on low speed. Skim any foam that was produced while whisking; pour 2/3 cup mixture into each ramekin.

Place ramekins in a heavy roasting pan. Pour hot water into the roasting pan so it reaches two-thirds of the way up the sides of the ramekins. Bake until mixture is almost set and custard wobbles slightly when jiggled, 40 to 50 minutes. Transfer ramekins to a wire rack until cool, then refrigerate.

To unmold cold custards, run a paring knife around the sides of ramekins. Place dessert plate on top of ramekin, and flip.

This recipe yields 6 servings.