Ingredients

Method

• 320 g fresh corn kernels
• 1 1⁄2 cups cream
• 1⁄2 cup milk
• 1 1⁄4 t salt
• 1⁄4 t cayenne pepper
• 3 free-range egg yolks
• 2 free-range eggs
For the corn velouté:
• 25 g butter
• 4 cobs corn, kernels removed
• 1 small onion, diced
• sea salt and freshly ground black pepper, to taste
• 3 springs thyme
• 1⁄4 cup water
• 1 cup milk
• 1 cup cream
• 1 lemon wedge, juiced

Method

Ingredients

1. Combine the corn, cream, milk, salt and cayenne pepper in a large saucepan. Bring to a simmer over a medium heat, stirring often.

2. Remove the pan from the heat and allow the mixture to cool slightly. Carefully pour into a blender and purée until very smooth.

3. Preheat the oven to 160°C. Grease 6 ramekins with butter and place in a baking tray with high sides. Combine the eggs and egg yolks in a large bowl and whisk for 30 seconds. Slowly add the warm custard mixture to the eggs, 1⁄2 cup at a time, stirring until blended.

4. Divide the mixture between the ramekins and pour hot tap water into the baking dish, until the water reaches halfway up the sides of the ramekins. Bake for 35–40 minutes, or until just set. Remove the ramekins from the water and cool for 10 minutes before serving.

5. To make the corn velouté, melt the butter in a medium saucepan over a medium-high heat. Add the corn, onion, salt, pepper and thyme to the pan and cook for 8 minutes until softened.

6. Add the water and milk and bring to a simmer, then reduce heat to medium-low and cook gently for 10 minutes.

7. Remove the thyme sprigs, add the cream and blend the mixture to form a smooth purée. Reheat before straining. Check the seasoning before serving with the corn custard.

Find more corn recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly and Clement Pedro