Corn Custard with Chives Recipe
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3 medium ears of corn, shucked
3 tablespoons butter
1 medium onion, thinly sliced
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
:1 quart deep sided baking dish
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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