Chef John's Creamy Corn Custard

Recipe View Preheat oven to 325°F (165°C). Generously butter six 6-ounce ramekins. Arrange the ramekins in a deep baking dish with sides at least 2 inches high. (5 minutes)

Recipe View In a medium saucepan, combine the corn, heavy cream, salt, and cayenne pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Once simmering, remove from heat and stir in the cold milk. (10 minutes)

Recipe View Carefully transfer the corn mixture to a high-speed blender. Pulse a few times to get the mixture moving, then blend on high speed until completely smooth and creamy. (5 minutes)

Recipe View In a separate mixing bowl, whisk together the egg yolks and whole eggs until well combined and smooth. Gradually whisk about 1/4 cup of the hot corn mixture into the egg mixture to temper it, preventing the eggs from scrambling. Repeat this process several times, adding about 1/4 cup of the corn mixture each time, until all of the corn mixture is incorporated. (10 minutes)

Recipe View Divide the corn custard mixture evenly among the prepared ramekins. Carefully pour hot tap water into the baking dish, filling it to reach halfway up the sides of the ramekins. This creates a water bath that ensures even cooking and a creamy texture. (5 minutes)

Recipe View Gently place the baking dish with the ramekins into the preheated oven. Bake for 30-35 minutes, or until the custards are just set around the edges but still have a slight jiggle in the center. (30-35 minutes)

Recipe View Remove the baking dish from the oven and let the custards cool in the water bath for about 10 minutes. This will help them set further and prevent cracking. After 10 minutes, remove the ramekins from the water bath. (10 minutes)

Recipe View Serve the custards warm, either directly in the ramekins or unmolded onto serving plates. To unmold, run a thin knife around the edge of the custard to loosen it, then invert the ramekin onto a plate. (5 minutes)