Directions:
- Preheat the oven to 350 degrees. Grease the ramekins with butter. In a sauce pot, combine the cream, garlic head, and corn cobs. Bring the liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to infuse the garlic. Remove from the heat and strain. Add the corn to the cream mixture. In a mixing bowl, whisk the yolks and cumin together. Temper the cream into the yolks. Season with salt and pepper. Ladle the custard into 4-ounce ramekins. Place in a water-bath and bake for 1 hour or until the custards set. Remove from the oven and the water-bath. Allow the custards to rest for 5 minutes before inverting and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.29 Kcal (1395 kJ) | ||
| Calories from fat | 271.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.18g | 46% | |
|---|---|---|---|
| Cholesterol | 253.51mg | 85% | |
| Sodium | 93.76mg | 4% | |
| Potassium | 234.27mg | 5% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 8.36g | 17% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 2.2mg | 12% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 228.2 Kcal (955 kJ) | ||
| Calories from fat | 185.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.66g | 46% | |
|---|---|---|---|
| Cholesterol | 173.58mg | 85% | |
| Sodium | 64.19mg | 4% | |
| Potassium | 160.41mg | 5% | |
| Total Carbs | 6.87g | 3% | |
| Sugars | 1.51g | 9% | |
| Dietary Fiber | 0.62g | 4% | |
| Protein | 5.72g | 17% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 1.5mg | 12% | |
| Calcium | 55.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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