CHEF JOHN'S CREAMY CORN CUSTARD
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.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
- Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
- Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
- Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
- Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
- Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g
CORNISH CUSTARD CREAM
Make and share this Cornish Custard Cream recipe from Food.com.
Provided by Patchwork Dragon
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the milk with the nutmeg over a moderate heat. When it reaches boiling point remove from the heat and keep it warm.
- In a large mixing bowl, beat the whole eggs , yolks and 1 1/2 ozs (3 tablesp) of sugar together using a wire whisk until the mixture is smooth.
- Strain the hot milk into the mixture, whisking constantly.
- Return to the saucepan and place over a very low heat. Cook, stirring, for about 10 minutes or until the custard thickens , ensuring it does not boil.
- When the custard is thick but still liquid enough to pour easily, remove the pan from the hear and set it aside to cool.
- Pre heat the grill (broiler) to high. When the custard is tepid pour half of it into a flameproof dish. Pour the double cream on top and add the rest of the custartd.
- Sprinkle with the rest of the sugar and the lemon rind. Place under the grill until the sugar caramelises.
- Remove from grill and chill in the refrigerator thoroughly before serving.
Nutrition Facts : Calories 311.4, Fat 20, SaturatedFat 11.2, Cholesterol 233.9, Sodium 110.5, Carbohydrate 24.8, Fiber 0.1, Sugar 17.9, Protein 9
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
HOME-MADE CUSTARD CREAMS
A brilliant recipe for making with children, making classic custard creams in your favourite shapes.
Provided by simonbeal
Time 45m
Yield Makes Biscuits
Number Of Ingredients 9
Steps:
- Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
- Preheat the oven to 200C/fan 180C/gas 6.
- Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
- Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
- Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.
CORNISH/ CLOTTED CREAM
After living in the UK and rightfully becoming a scone, jam and clotted cream addict... I had to learn how to make Cornish cream at home. How hard could it be? Well... harder than you would think, for all the wrong reasons. It seems that finding the right cream is the real challenge. The best Cornish cream is made from fresh, unpasteurized, cream. In our ultra-pasteurized world, it is next to impossible to find unless you have a diary farmer tucked into your list of bff's. To further complicate things, I now live in the Netherlands. One would think that with all of the cows here (happiest cows on earth) it would be easier. No, no no no. Think again. So, I have modified, and tweeked a bit here and there to create clotted cream that is still a little piece of heaven on earth. That being said, if you can get your hands on unpasteurized cream to make this recipe, by all means use it! Also consider smuggling me some :)
Provided by Tantric1
Categories Breakfast
Time 12h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
- The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
- Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
- Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.
Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2
CREAMY CORN CUSTARD
I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
CUSTARD CREAM
This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).
Provided by JasperJ
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
- Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
- Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
- Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
- If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
- Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6
More about "cornish custard cream recipes"
HOMEMADE CUSTARD CREAMS - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.5/5 (19)Total Time 30 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 96 per serving
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 cookie baking trays with baking paper.
- Place all ingredients - icing sugar, custard powder, butter and milk - into a medium bowl and beat with a handheld beater on low first until it all comes together then turn the beater up to med-high. Beat for 3-4 minutes, scraping down the sides of the bowl every so often.
HOMEMADE CUSTARD CREAM BISCUITS (BRITISH COOKIES)
From whereismyspoon.co
Estimated Reading Time 3 mins
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper.
- Cream the soft butter and the icing sugar together, this should take about 3 minutes. Add vanilla essence and stir again.
- In another bowl mix together the flour, custard powder, and baking soda. Sift this mixture over the creamed butter and mix well again.
- Form about 28 walnut-sized balls. Place them on the baking trays leaving a little room in between, as they will expand while in the oven.
HOMEMADE CLOTTED CREAM • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.4/5 (533)Calories 101 per servingCategory Condiment, Jam, And Sauce Recipes
- After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).
- After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
RECIPE: CORNISH BAKED CUSTARD PUDDINGS - READER'S …
From readersdigest.co.uk
CORNISH SAFFRON CUSTARD TARTS - GREEDY GOURMET | FOOD …
From greedygourmet.com
VANILLA CUSTARD (PASTRY CREAM) - JO COOKS
From jocooks.com
HOW TO MAKE CUSTARD CREAM (PASTRY CREAM) • JUST ONE …
From justonecookbook.com
HOW TO WOO A BRIT: BAKE THEM HOMEMADE CUSTARD CREAMS
From christinascucina.com
4.8/5 (162)Total Time 31 minsCategory Bread, Cookies & PastriesPublished Aug 23, 2018
LASDUN, LONDON SE1: ‘I WOULD NOT BOOK ANYWHERE ELSE ON THE …
From theguardian.com
MACKEREL OVER COALS AND SEASIDE MADELEINES – EMILY SCOTT’S …
From theguardian.com
TASTE OF LIFE/ PEAR AND CUSTARD CREAM WITH CHOCOLATE SAUCE: …
From asahi.com
5 TRADITIONAL CORNISH DISHES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOMEMADE CUSTARD CREAMS | BISCUIT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
STRAWBERRY AND RODDA’S CORNISH CLOTTED CREAM CUSTARD PUFF PASTRY …
From roddas.co.uk
CREAMY CORN CUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
CORNISH BURNT CREAM - BIGOVEN
From bigoven.com
VANILLA CUSTARD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
You'll also love
Related Search