Chili Corn Custard Squares Recipes

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CHILE-CORN CUSTARD SQUARES



Chile-Corn Custard Squares image

Provided by Diane Rossen Worthington

Categories     Cheese     Side     Bake     Sauté     Vegetarian     Cinco de Mayo     Corn     Summer     Jalapeño     Party     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream plus additional for Garnish
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles
Tomato salsa (for garnish)

Steps:

  • Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
  • Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
  • Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
  • Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

CUSTARD SQUARES



Custard Squares image

One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!

Provided by bert2421

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup butter
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
2 cups hot boiling water
1 cup sugar
2 packages custard powder (3-4 tbsp)

Steps:

  • Mix the ingredients for the bottom layer together and press into 9x13 pan.
  • Bake at 325 for 15-20 minutes.
  • Mix custard in a little cold water before adding to boiling water.
  • Boil til thickens.
  • Spread over the base.
  • Top with whipping cream.
  • Sprinkle coconut over top.

CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

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

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

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

CUSTARD SQUARES



Custard Squares image

This is a really old fashioned recipe for custard squares that does not use custard powder. My MIL makes these when her wonderful son has done some thing really good, or just when she wants to give us a treat, and I adore them... so I've been attempting my own and here is what I came up with.

Provided by Kiwibird 2

Categories     Dessert

Time 2h55m

Yield 9-12 serving(s)

Number Of Ingredients 10

300 g frozen puff pastry (sheets are easiest)
2 1/2 cups milk (low fat is fine but anything works really)
100 g butter
1/3 cup cornflour
1/2 cup icing sugar
1 egg
1 teaspoon vanilla essence
1 tablespoon cocoa
2 cups icing sugar
2 tablespoons milk (you may need a little more or less so go carefully)

Steps:

  • Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard.
  • Put 2 Cups of milk into a pan with the butter and heat to melt.
  • Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk.
  • Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
  • Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool.
  • Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry.
  • Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing.
  • Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).

CORN CUSTARD WITH CHORIZO AND MUSHROOMS



Corn Custard with Chorizo and Mushrooms image

Categories     Egg     Mushroom     Pork     Vegetable     Breakfast     Brunch     Bake     Thanksgiving     Sausage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

Butter for greasing baking dish
2 tablespoons olive oil
1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeño chile including seeds
2 (10-ounce) packages frozen corn kernels, thawed (4 cups)
4 ounces cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
Special Equipment
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
  • Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
  • Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
  • Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
  • Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

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