CHEF JOHN'S CREAMY CORN CUSTARD
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
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
This corn custard recipe is light but still rich. Its soft texture makes a great match for things like barbecue pork, grilled steaks, and fried fish.
Provided by John Mitzewich
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Combine corn, cream, milk, salt, and cayenne in a large saucepan. Bring the mixture to a simmer over medium heat, stirring often. Remove pan from heat and let mixture cool slightly.
- Carefully pour mixture into a blender and puree until very smooth. Set aside.
- Preheat oven to 325 degrees F. Butter six 6-ounce ramekins and place them in a 9 - by 13-inch baking dish.
- 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.
- Ladle mixture into prepared ramekins and place in baking dish. Pour hot tap water into baking dish to come about halfway up the sides of ramekins.
- Bake for 30 to 35 minutes, or until corn custard is just set. Remove ramekins from water in baking dish and let cool for 10 minutes before serving.
Nutrition Facts : Calories 329 kcal, Carbohydrate 13 g, Cholesterol 255 mg, Fiber 1 g, Protein 10 g, SaturatedFat 16 g, Sodium 349 mg, Sugar 5 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
CORN CUSTARD
very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.
Provided by Derf2440
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
- Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
- Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.
Nutrition Facts : Calories 189, Fat 10, SaturatedFat 5, Cholesterol 160.9, Sodium 321.6, Carbohydrate 17.3, Fiber 1.9, Sugar 0.8, Protein 9.7
CAROLINA CORN CUSTARD
This makes a really nice side dish for Thanksgiving. I have also used it in place of corn bread with pulled pork or Tex-Mex foods. It really is quite versatile.
Provided by JackieOhNo
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a food processor or blender, combine corn, cheese, eggs, cream, sugar, baking powder, salt, pepper, and nutmeg.
- Process briefly until corn is just broken down.
- Pour into a buttered 4-cup baking dish. Bake for 35 to 40 minutes, until lightly browned.
Nutrition Facts : Calories 559.4, Fat 46, SaturatedFat 27.2, Cholesterol 352.3, Sodium 535.5, Carbohydrate 15.8, Fiber 1, Sugar 4.9, Protein 22.8
CAROLINA BURGER
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions - plus a serving of slaw. Duke's Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy's added it to the menu in North and South Carolina locations in 2019!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 Carolina burgers
Number Of Ingredients 23
Steps:
- Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
- Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
- Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
- Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
EASY CORN CUSTARD
I got this recipe from my mother in law. It is slightly sweet but good. Makes enough for my family of 4 with extras.
Provided by Honeys mom
Categories Corn
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium sauce pan melt butter over med. heat.Add in the flour and stir till combined. Now add the milk and cook until the milk mixture is thickened. When thickened add the corn , salt and pepper and sugar. Remove from heat and add the beaten eggs and mix till well combined. Place in to greased baking dish and bake in a 350 oven until brown and custard like. I am guessing about 45 minute or more.
Nutrition Facts : Calories 303.7, Fat 13.8, SaturatedFat 7.4, Cholesterol 138.1, Sodium 149.7, Carbohydrate 37.4, Fiber 2.6, Sugar 6, Protein 11
CHILI CORN CUSTARD (SOLO)
As a solo chef, I always enjoy single serving recipes that not only work well but are healthy and nutritious as well Not only is this great as presented, several variations offered as well. Serve this with a green salad for a quick and effortless supper or brunch.
Provided by justcallmetoni
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Place oven rack in the center. Heat oven to 350 degrees.
- Grease a 2 cup casserole dish with the canola oil.
- Add the corn (fresh or thawed frozen) to the bottom of the dish. If you are using one of the optional ingredients, mix with corn and add at this step.
- In a small bowl beat together the egg, chili powder, salt and hot sauce. Make sure the eggs are well blended with no streaking of whites or yolks.
- If you are using non-fat milk mix in the dry milk powder checking that there are no lumps. Beat the milk into the egg mixture.
- Add in the roasted red peppers and minced onions to the custard mix. Pour custard over the corn and any additions you may have added.
- Bake for 25 to 30 minutes. Custards should be puffed but just barely set in the centers. Remove from oven and let stand for 5 to 10 minutes. Custard will set up during this time.
- For Vegetarian do not use the ham or shrimp options.
Nutrition Facts : Calories 306.6, Fat 9.1, SaturatedFat 2.1, Cholesterol 216.6, Sodium 520.7, Carbohydrate 40, Fiber 4, Sugar 19.6, Protein 20.1
CHILE-CORN CUSTARD SQUARES
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
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.
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