Roasted Corn Custard

Name: Roasted Corn Custard
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6-8 ears fresh corn, unhusked; 3 tbsp. butter; 1 yellow onion, peeled and thinly sliced; 3 eggs; 1 cup heavy cream; 1 ⁄ 2 cup milk; 1 ⁄ 2 tsp. nutmeg; Salt and freshly ground black pepper; 2 tbsp. chopped fresh chives

Serves
serves 4-6

CHRISTOPHER HIRSHEIMER

Grilling is our favorite way to cook corn, adding a new dimension of flavor, but boiled corn works well in this recipe, too.

Ingredients

6-8 ears fresh corn, unhusked
3 tbsp. butter
1 yellow onion, peeled and thinly sliced
3 eggs
1 cup heavy cream
¹⁄₂ cup milk
¹⁄₂ tsp. nutmeg
Salt and freshly ground black pepper
2 tbsp. chopped fresh chives

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Instructions

Step 1

Submerge unhusked corn in cold water and soak at least 1 hour. Arrange on a medium-hot grill. Cook covered, turning several times, for about 20 minutes. Peel back the husks a bit to see if kernels are tender. Set aside.

Step 2

Melt 2 tbsp. of the butter in a skillet over medium heat. Add onions and cook until tender.

Step 3

Preheat oven to 350°. Remove corn husks and cut kernels from cobs. Lightly beat eggs, cream, milk, nutmeg, and salt and pepper to taste in a large bowl. Stir in corn. Pour mixture into a buttered baking dish; arrange onions on top. Bake until custard is set, about 30 minutes. Garnish with chives and serve.

Submerge unhusked corn in cold water and soak at least 1 hour. Arrange on a medium-hot grill. Cook covered, turning several times, for about 20 minutes. Peel back the husks a bit to see if kernels are tender. Set aside.
Melt 2 tbsp. of the butter in a skillet over medium heat. Add onions and cook until tender.
Preheat oven to 350°. Remove corn husks and cut kernels from cobs. Lightly beat eggs, cream, milk, nutmeg, and salt and pepper to taste in a large bowl. Stir in corn. Pour mixture into a buttered baking dish; arrange onions on top. Bake until custard is set, about 30 minutes. Garnish with chives and serve.