Corn and Cumin Custard (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter |
2 cups heavy cream |
1 head garlic, split in half |
1 cup fresh sweet corn, cut off the cob, reserving 2 cobs |
1 tablespoon cumin |
4 egg yolks |
salt and pepper |
Directions:
1. 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.
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