Corn Custard With Chorizo And Mushrooms Recipes

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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

CREAMY CORN CUSTARD



Creamy Corn Custard image

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

2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon light brown sugar
2 medium ears sweet corn, husks removed
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup whole milk
16 fresh blackberries
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon turbinado (washed raw) sugar
Fresh mint leaves

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.

CORN WITH MUSHROOMS



Corn With Mushrooms image

I have had this recipe for quite awhile. I do not remember where I got it. I fixed it the other night and forgot how quick and easy it was. I am posting it here for my fellow recipezarrs. Do not use canned corn, use frozen.

Provided by happynana

Categories     Corn

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons butter
1 cup mushroom, sliced
1/4 cup green onion, choppped
10 ounces frozen corn, thawed and drained
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in sauce pan.
  • Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
  • Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

Nutrition Facts : Calories 144.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 210.7, Carbohydrate 15.9, Fiber 2.1, Sugar 0.4, Protein 2.9

CORN CUSTARD WITH HERBED MUSHROOMS (MICROWAVE)



Corn Custard With Herbed Mushrooms (Microwave) image

Make and share this Corn Custard With Herbed Mushrooms (Microwave) recipe from Food.com.

Provided by Michelle_My_Belle

Categories     Corn

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
1/4 cup breadcrumbs
2 ears white corn (shucked, reserve 8 leaves for garnish, or 1 cup frozen corn thawed)
3 large eggs (beaten lightly)
1 teaspoon cornstarch
3/4 cup half-and-half
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 cup monterey jack cheese (or muenster, grated)
2 tablespoons chives (reserve 12 tops for garnish)
1 lb mushroom (cut into 1/4 inch slices)
1 tablespoon parsley
1 teaspoon lemon juice

Steps:

  • split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
  • use breadcrumbs to coat insides of all four dishes completely.
  • with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).
  • add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
  • in large bowl combine eggs and cornstarch with whisk until smooth.
  • add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
  • stir untill combined.
  • divide in custard bowls.
  • place bowls 1 inch apart in microwave.
  • cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).
  • let stand for 5 minutes.
  • meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
  • to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.

Nutrition Facts : Calories 367.2, Fat 26.1, SaturatedFat 14.6, Cholesterol 218.5, Sodium 356.3, Carbohydrate 21.5, Fiber 2.8, Sugar 5.3, Protein 15.6

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