Aug 23, 2013

End of Summer Fresh Sweet Corn Custard Recipe

By: Amy Atlas, in Recipes

Reprinted with permission by publisher Clarkson Potter, a division of Random House, LLC. The Craft of Baking copyright 2009 by Karen DeMasco. Photographs copyright 2009 by Ellen Silverman.

Every August, my family heads over to the farmer’s market to find the most delicious sweet corn the farmers have to offer. As delicious as the corn is {you won’t even need butter}, it is a bittersweet reminder that our carefree summer is coming to an end. We carry our corn back and we conquer the monotonous process of shucking and cleaning the corn. My sons pull off the ears, while my husband and I slice away until we have white, yellow and bi-color kernels for salads, slaws, and yes, even dessert. One of my favorite corn desserts is Karen DeMasco’s sweet corn custard from The Craft of Baking.The book has been out for a few years, but it is a classic. I haven’t ever tinkered with her corn recipe. It is silky, creamy, and simply perfect as is. If corn is in season in your area, I highly recommend picking up some of the last crop and giving this recipe a whirl. Pair it with fresh stewed blueberries or raspberries or a little black pepper. Delicious. Scroll down for our roundup of other sweet corn recipes around the web.


  • 2 medium ears fresh corn, shucked
  • 1 quart heavy cream
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/4 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
  • 2 large eggs
  • 6 large egg yolks

1. Cut the kernels from the corn cobs; reserve the cobs. In a large heavy-bottomed sauce pan, stir together the kernels, cobs, cream, sugar, salt, and vanilla bean and seeds. Bring to a rolling boil and then remove from the heat. Transfer the mixture to a bowl, cover, and refrigerate it for at least 12 hours, and up to 2 days.

2.  Preheat the oven to 275°F.

3.  Whisk together the eggs and egg yolks in a medium bowl. Discard the corn cobs and pour half of the cream mixture over the eggs; whisk together until combined. Whisk in the rest of the cream mixture. Strain through a fine-mesh sieve into a bowl.

4.  Place eight 4-ounce ramekins or custard cups in a deep baking dish or roasting pan, spacing them evenly. Divide the custard mixture among the ramekins. Cover the baking dish with aluminum foil, leaving the front side loose, and carefully place the dish in the oven. Fill the baking dish with warm water to reach halfway up the sides of the ramekins, then seal the dish tightly with the foil.

5.  Bake for 20 minutes. Then rotate the pan and let the steam out by lifting the foil cover; replace the foil and seal it. Continue baking, lifting the foil every 15 to 20 minutes to let the steam out and then resealing it well, until the edges of the custard are set and the centers are still slightly loose, about 1 hour (if more time is needed, check at 5 minute intervals.)

6.  Remove the foil. Transfer the dish to a wire rack. Let the custards cool to room temperature in the water bath. Remove from the water and refrigerate, uncovered, until set, about 1 hour.

7.  Once set, the custards can be kept in the refrigerator, loosely covered with plastic wrap, for up to 2 days. Enjoy!

Here are some other sweet corn recipes we are looking to try…

1. Sweet Corn Ice Cream 2. Roasted Sweet Corn Pops 3. Sweet Corn Creme Brulee 4. Sweet Corn Milk 5. Popcorn Panna Cotta 6. Sweet Corn Ice Cream


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