Corn Custard with Chives Recipe

  • 3 medium ears of corn, shucked
  • 3 tablespoons butter
  • 1 medium onion, thinly sliced
  • 3 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • 1/4 teaspoon white pepper
  • 1 teaspoon sugar
  • 1/3 cup finely snipped chives
Container:1 quart deep sided baking dish
1 hr
  • Cut the corn kernels from the cobs; there should be about 2 cups.
  • In a small skillet, heat 2 tbsp. butter and sauté the onion over medium-low heat until transparent, not browned.
  • Preheat oven to 350 degrees and butter a 1-quart soufflé dish or other deep sided pan.
  • In a food processor, puree 1 cup of the corn kernels. Add onion and process again.
  • Add the eggs, milk, cream, nutmeg, cayenne, salt, pepper and sugar; process until well combined.
  • Stir in the remaining corn and chives.
  • Pour into prepared dish and dot with the remaining butter.
  • Place the dish in a larger pan and pour boiling water in the pan until it reaches half way up the sides of the soufflé dish.
  • Bake 55 minutes to 1 hour, or until the custard is set when tested with a knife. Serve hot.
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