Ingredients
- 2 tbs. corn oil or other neutral oil such as grapeseed or canola
- 1/4 medium onion, diced
- 1 c. sweet corn kernels, fresh or frozen
- 1 c. heavy cream
- 4 large egg yolks
- 1 jalapeno, seeded and finely diced
- 1 large garlic clove, pulverized
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
Preparation
Baking Directions:
Heat the oil in a sauté pan set over medium-high heat.
Add the onion and sauté until softened but not browned, approximately 4 minutes.
Remove from the heat and set aside to cool.
Put the corn in a large pot, add enough water (about 1/2 cup), and season with 1 tablespoon of salt.
Set the pot over high heat and bring the water to a boil.
Boil until the kernels are tender, 3 to 5 minutes, then transfer the corn to a blender and pulse to a coarse, thickened mixture.
Preheat over to 350° F.
Stir together the cream, yolks, jalapeno, garlic, coriander, cumin, 1/4 teaspoon pepper and corn puree in a bowl.
Butter four 6-ounce ramekins, arrange them on a rimmed baking sheet without crowding, and divide the custard among the ramekins.
Bake the custards for 20 minutes.
Check them throughout the cooking process to ensure that the timing is right.
(The height and diameter of the ramekins can affect the cooking time of the custards.)
They are done when a toothpick inserted in the center of the custard comes out clean and the custard feels firm to the touch.
Run a sharp, thin-bladed knife around the perimeter of the ramekins, invert each of them on a dinner plate and unmold.
