Corn & cumin custard

Yield: 4 servings

Measure Ingredient
1.00 tablespoon butter
2.00 cup heavy cream
1.00 \N garlic head; split in half
1.00 cup fresh sweet corn cut from cob; reserving 2 cobs
1.00 tablespoon cumin
4.00 \N egg yolks
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N bayou blast; see * note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 350 degrees. Grease 4 ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4 ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting. Serve garnished with Bayou Blast. This recipe yields 4 custards.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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