Name: Creamy Corn Custard
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Corn Custard

1. 2 cups heavy whipping cream -

2. 1/4 cup sugar -

3. 1 tablespoon light brown sugar -

4. 2 medium ears sweet corn, husks removed -

5. 1 envelope unflavored gelatin -

6. 2 tablespoons cold water -

7. 1 cup whole milk -

8. 16 fresh blackberries -

9. 1/2 teaspoon grated lemon zest -

10. 2 teaspoons lemon juice -

11. 1 teaspoon turbinado (washed raw) sugar -

12. Fresh mint leaves -

How to cook deliciously - Creamy Corn Custard

1. Stage

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. Stage

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. Stage

In a small bowl, combine berries, and lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.