View Full Version : corn custard
11-20-2008, 02:21 PM
I went to this restaurant this week that had the best side item labeled corn and roasted red pepper custard. I normally make Paula Deen's corn pudding, but the custard was lighter and tastier. It was more of a souffle consistency and presented on the plate in a shape resembling flan. Does anyone have a recipe that is not the standard corn pudding?
11-20-2008, 03:14 PM
Did it have a crust or just shaped like a flan? Here is one with a crust.
Roasted Red Pepper & Corn Tart
Makes 6 to 8 servings
1 ready-to-use pie crust
1 red bell pepper
1 tablespoon butter
2 tablespoons minced shallots
1 ear corn, shucked and kernels cut off the cob
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh oregano or marjoram leaves
1. Preheat oven to 400. Place the pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool. (The rice or beans used in blind baking can the reused for that purpose but cannot be eaten.)
2. Over an open flame or on a grill, roast the pepper until it is charred. Place it in a plastic bag for 10 minutes, then peel and remove the seeds and the fleshly ribs. Dice the pepper and set aside.
3. Reduce the oven to 375.
4. In a frying pan, melt the butter over medium-high heat. When it has melted, add the shallots and the corn and sauté just until the shallots are translucent, about 1-2 minutes. Remove and set aside
5. In a bowl, combine the eggs, milk, salt and pepper and beat with a whisk to blend. Add the oregano or marjoram and the reserved corn and shallot mixture. Squeeze the peppers to remove any excess liquid and add to the bowl. Pour the mixture into the tart pan and place in the oven.
6. Bake until slightly puffed and a knife inserted into the middle comes out clean, about 25-30 minutes. Remove to a rack and let cool 15-20 minutes before serving.
7. To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or at room temperature.
11-21-2008, 06:51 PM
I know it's probably not exactly what you're looking for, but last weekend I made Sweet Corn Pudding off the BA website and added 1/4 cup each of chopped red peppers and chopped onions -- it was excellent !! Here it is if you're interested:
Sweet Corn Pudding
Bon Appétit | December 1999
by Dora Moel, Guadalajara, Mexico
Yield: Makes 8 side-dish servings
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream (I used 1/2 & 1/2)
1/2 cup whole milk (used skim milk)
6 tablespoons sugar (I reduced to 3 Tab. and it was plenty)
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour (I used 3 Tab.)
2 teaspoons baking powder
1 teaspoon salt
*also added 1/4 cup each of chopped red pepper and chopped onion
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
11-23-2008, 11:15 AM
Hi Yorkiemom....did you puree this all in a blender, including onions and red peppers, or is it possible you can just bake it all without blending it? Thinking of adding this to our Tday menu...also, thinking of adding sharp cheese to it as well, like BC does with hers...
11-24-2008, 05:15 PM
CDT1103, I reserved 1 cup of the corn and put everything else in the flood processor and pulsed it only a few times. Before I had food processor, I used my blender and then just added chopped green onions and peppers and it was just as good (still reserving 1 cup of corn to give it some more texture). I forgot to mention that this time I also added a pinch of Chipolte pepper in the mixture and added shredded colby-jack cheese on top for the last 10 minutes of baking. It was a hit. I'm making again for TG.
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