“AH, SUMMER, WHAT POWER YOU HAVE TO MAKE US SUFFER, AND LIKE IT.” Russell Baker
Every season has its harvests. To me, summer seems to have the best! And I think this is true in both flavor and variety. So I wanted to share a recipe that combines two of my very favorites from the summer produce stand……corn and blueberries! I love corn on the cob, I just don’t like to eat corn on the cob! (At least not in public! Ha!) But I love when the corn is so sweet, you really don’t need to put butter on it. (But I do, anyway!) Well this custard is lovely, because you don’t grind the corn, you infuse it in with your vanilla cream! Sounds good so far? Wait….it gets even better…….
This luscious, creamy custard is balanced with a topping of sweet and tart blueberry compote! It also gives an otherwise standard custard a little bit of texture. And while I appreciated the cool chill of a custard today (temperatures near 100° in D.C. today!), I actually served this with the compote warmed. (You have no idea how much I enjoyed the yin and yang party that was happening in my mouth!)
You may serve this all warm from the oven (and I imagine it would be a nice custard to have in the fall); or all chilled the next day. Or you may do as I did, and warm the compote before you top the chilled custard. However you choose….do give this a try. While each hot, lazy day seems to go on forever, summer will be gone before we know it!
So we better get to it……
CUSTARD:
2 medium ears of corn, shucked
1 quart heavy cream
3/4 cup sugar
1/2 tsp kosher salt
1/2 vanilla bean, split with seeds scraped out
1/2 tsp pure vanilla extract
6 large egg yolks (I had these left over from my macaron making!)
2 large eggs
Cut the kernels from the corn, but reserve the cobs. In a large, heavy saucepan, combine the corn kernels, the corncobs, cream, sugar, vanilla, vanilla bean and seeds, and the salt. Bring this to a rolling boil and then remove it from the heat. Transfer this mixture to a bowl. Cover and refrigerate overnight. This should sit for at least 12 hours, but can last up to 2 days.
Preheat your oven to 275°F.
In a medium bowl, whisk together the eggs and the egg yolks. Scrape any excess cream from the corncobs and discard them. Pour half of the cream over the eggs and whisk until combined. Then whisk in the rest of the cream mixture. Strain through a fine mesh strainer into a bowl. (I used a bowl with a handle and spout for easy pouring into the ramekins.)
The original recipe calls for 8 ramekins, but mine must have been larger, because it only filled 6. Place the ramekins into a baking dish or roasting pan. Pour the custard evenly among the ramekins. Cover the baking dish with foil, leaving the front end loose and place in the oven. Fill the baking dish with warm water to reach halfway up the sides of the baking dish. Then seal the dish with foil. Bake for 20 minutes. Then lift the foil to let some of the steam out, cover and rotate the pan. Continue baking, repeating this process every 20 minutes, until the custards are set and the centers are slightly loose, about 1 hour. (If you think more time is needed, continue checking at 5 minute intervals.) Remove the foil, transfer the dish to a wire rack and let the custards cool to room temperature in the water bath. And then remove the water, refrigerate, uncovered for at least an hour. Top with blueberry compote. The custards can be kept for up to 2 days, loosely covered with plastic wrap in the refrigerator.
BLUEBERRY COMPOTE:
4 cups fresh blueberries
1/2 cup sugar
juice and zest of 1 lemon
Set 2 cups of blueberries in a heatproof bowl and set aside. In a medium saucepan, combine the remaining 2 cups of blueberries with the sugar and lemon. Bring to a simmer over medium-high heat, stirring frequently. Continue to simmer until the juices are released, for about 8-10 minutes.
Increase the heat to high, and bring the mixture to a boil. Cook, while whisking frequently for another 2 minutes, until the compote has thickened. Pour this over the uncooked blueberries and gently fold together. Serve this warm or chilled. The compote will keep, covered in the refrigerator for up to 3 days.
Enjoy!
Adapted from The Craft of Baking
Ok…Ok…..I admit it! While I LOVE custards…..I just HAD to do something with all the egg yolks I had leftover from the macarons! Hmmmm….constantly bouncing between macarons and custards…..NOT a bad thing!!! ;-}
Anne, this looks fantastic and I don’t even LIKE corn in sweet goods lol. But this looks creamy and I can just imagine the contrast of the custard with the compote. Great job here! Buzzed
Janet…hope you try this…the corn is really subtle! : )
Wow, this looks fantastic!
Renae! Thanks! It’s pretty delicious! : )
This looks really lovely – a really good summer dessert! Yum!
Ruth…it really is a nice, sweet summer dessert. But I imagine it may make a repeat around Thanksgiving! : )
Definitely trying this unusual dessert. Love the custard and blueberry combo.
Hester….it really is a sweet combo! Hope you will like it! : )
Anne, I have to hand it to you here! I have never seen “corn” desserts like this. Wow! I am so curious to taste the combination. I have only made one homemade custard and it didn’t turn out so well. I must try to do it again. I hear you on using up those egg yolks! My hubby was on an egg white kick a few years ago and I freaked when he threw out the yolks. I hate wasting good food. Great way to use it up with your custard. : ) PS… I hope you enjoy making and trying the Sri Lankan Rolls. They do look like a lot of work, but they are pretty easy. The crepe is not hard as you think… just use a good non-stick pan and they cook up easy. Let me know how it goes. : )
I’m with you Ramona! If the recipe calls for egg whites, then I have to save the yolks! If it calls for yolks…then I have to save the whites! There’s always something we can make with them, no?! I am looking forward to the Sri Lankan Rolls….will let you know how I do! Thanks for sharing that great recipe. For everyone….. Ramona’s Sri Lankan Rolls!!!
This looks so good! Love it also that it has not only the egg yolks, but 6 LARGE egg yolks LOL! Dare I say you’ve got the macaron bug – that’s one of the first signs, you know. You’re becoming a macaronivore!
Love the blueberry compôte, too.
Jill…I am PROUD to be a macaronivore! And yes….the bug has bitten! Thanks for your kind comments! : )
I have never seen a dessert with corn! Now cornbread served as a dessert, yes. And it was totally awesome so I imagine this would be too. You had me a the blueberry though
Dee…hope you try this great combination! Oddly…there is no coconut here! ; – O
This sounds so interesting and looks wonderful.
Thanks Susie. It was a delicious way to use up some egg yolks! : )
Great way to use the fruits (and veggies) of the season, I love custard, corn is an interesting addition but I would love to try it!
Cassie….these are my favorite fruits and veggies. The cream was just infused with the corn so the flavor is subtle! : )
Chilled the next day please
!!!
Saving one just for YOU! : )
Mmmmm, sounds absolutely divine! Bookmarking this recipe
Meredith….this is divine and I hope you try it! : )