I planted my corn late, so I am still waiting for it to mature.  This time of year, though, there’s fresh corn to be had.  I spotted this recipe and thought I would try it for a company dinner.  It turned out great, so give it a try.  


2 cups corn kernels, reserve the cobs
2 cups heavy cream
5 large basil leaves
3/4 cup sugar
4 egg yolks
2 eggs
8 oz mascarpone

Puree corn kernels in a food processor, then transfer to a saucepan and add corn cobs and cream; heat to a simmer over medium, then reduce heat to low and steep for 30 minutes. Gently scrape cobs to extract milk ; discard cobs. Strain corn cream through a affine-mesh sieve and discard solids. If you don’t end up with 2 cups of strained liquid, top it off with additional cream.
Preheat oven to 300 degrees. Coat six, 8 oz. custard cups with non-stick spray; set inside a baking dish. Heat a kettle of water to a boil. Mince basil with sugar . Heat corn and basil sugar in a saucepan over medium heat; stirring until the sugar dissolves; decrease heat to low.
Whisk together yolks and eggs in a bowl. Slowly drizzle corn mixture into eggs, whisking constantly, then whisk back into pan to heat custard through. (Drizzling the hot corn mixture into the egg mixture tempers them so they don’t curdle.)
Off the heat whisk mascarpone into custard until melted; divide among prepared cups. Transfer baking dish with custards to oven and pour boiling water one-third of the way up sides of cups; cover baking dish tightly with foil.
Bake until edges are set and centers slightly jiggly, 1 hour 10 minutes to 1 hr. 20 minutes. Remove baking dish from oven and let the pudding come to room temperature in the water. Then remove cups from water, cover tightly with plastic wrap and refrigerate overnight. To release from cups, dip bottoms in hot water, then slide a knife around the edge to turn them out onto plates. Garnish with basil leaves.

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