Fresh Corn Creamy Custard

 Fresh corn makes this dessert so yummy.  I know it sounds weird to use corn in a dessert but you don't have actual pieces of corn in the custard it is sieved through and just the milky corn comes through.

I used Knox gelatin packets. I used 2% milk, do not use skim it doesn't hold up and gets too watery.  You can use coconut cream (canned)

6-8 ramekins Use a serrated knife to cut the corn off the cob.




Ingredients

2 cups Heavy Whipping Cream

1/4 cup sugar

1 Tbsp brown sugar

2 medium ears sweet corn, shucked

1 envelope unflavored gelatin

2 Tbsp cold water

1 cup milk 2% or whole, coconut cream (canned)

Lime thinly sliced

Lime zest

Raspberries, Black Berries or Blueberries


Add the heavy cream and both sugars, cook over medium heat until the sugars have dissolved keep stirring. Cut the corn off the cob and use back of the large knives to get all the milk out of the cob. Add the corn to the heated cream and simmer for 5 minutes stirring occasionally let stand 10 minutes transfer to a blender, blend until smooth. when milk and gelatin is complete pour together through fine mesh strainer

In a different sauce pan add milk sprinkle gelatin and cold water, stir until all the gelatin is completely dissolved. when milk and gelatin is complete pour together through fine mesh strainer use the back of large spoon to push liquid through it should catch all the corn husks etc.

Pour into ramekins and place in the refrigerator. Grate lime over the fully set custard along with arranging the





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