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Vintage Vegetable
Jerianne Van Dijk

La Belle Cuisine - More Vegetable Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Roasted Corn Custard

"Cuisine is only about making foods taste the way they are supposed to taste."
~ Charlie Trotter

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Charlie Trotter's Vegetables
by Charlie Trotter, July 1996, Ten Speed Press

Friday, November 10, 2006

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Colour of the Seasons VI
M. Stevens

Roasted Corn Custard
Saveur Archives

6 to 8 ears fresh corn, unhusked
3 tablespoons butter
1 yellow onion, peeled and thinly sliced
3 eggs
1 cup heavy cream
½ cup milk
½ teaspoon ground nutmeg
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

1.  Submerge unhusked corn in cold water and soak at least 1 hour.  Arrange on a medium-hot grill.  Cook covered, turning several times, for about 20 minutes.  Peel back the husks a bit to see if kernels are tender.  Set aside.

2.  Melt 2 tablespoons butter in a skillet over medium heat.  Add onions and cook until tender.

3.  Preheat oven to 350ºF.  Remove husks and cut kernels from cobs.  Lightly beat eggs, cream, milk, nutmeg, and salt and pepper to taste in a large bowl.  Stir in corn.  Pour mixture into a buttered baking dish; arrange onions on top.  Bake until custard is set, about 30 minutes.  Garnish with chives and serve.  Serves 4 - 6.

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