Recipe by Chef John
"Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish."
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butter, or as needed, divided
1 1/2 cups
heavy whipping cream
1 1/4 teaspoons
tried this for dinner today well made it much easier by not tempering the milk and eggs by not heating them just whipped them together cold and baked it an extra 15 min. Turned out perfect rich and creamy.
Smelled and tasted like corn bread with texture like a souffle. Some of my family members are "foodies" & even they loved it. I will definitely make this again!
PS: liked the commentary on your videos - quite humorous at times.
Chef John, excellent! These were (as usual) fantastic. I wanted to double, or triple the recipe for Christmas dinner, can this be made in a casserole dish with the same outcome? Thanks!
This is amazing! And so easy to make. I let my blender mixture cool before blending. Turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Creamy Corn Custard
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 258
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