What’s Thanksgiving without a corn dish? For Day 7 of our Thanksgiving series, we bring you a sweet side of cream corn custard. All you need is corn (fresh or pre-packaged), milk, eggs and a blender. It’ll be a nice surprise for guests who are used to being served a bowl of canned corn every year.
The video has an added bonus in that the chef shows how to temper the eggs, which is a nice skill to learn, even if cream corn isn’t among your favorites.
This dish is best when made with fresh corn, but I’ve found that frozen and canned corn are perfectly adequate. I recommend keeping the serving size fairly small, as the custard can be pretty filling. Trust me – you’ll want to save room for the goodies to come!
The chef uses porcelain ramekins for the custard. If this is not something you have in your kitchen, you can check them out here.
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