Corn custard

Corn custard

By
From
Best Kitchen Basics
Makes
250 g
Photographer
Petrina Tinslay

This fairly simple preparation was actually somewhat of a revelation – the fact that the corn could be transformed using nothing more than the starch it contained. It was the purity and simplicity of this concept that still gets me excited. This makes an unsurpassed partner for pink fish. Think smoked trout.

Ingredients

Quantity Ingredient
5 corn cobs
1/2 teaspoon sea salt

Method

  1. Peel the husks and remove the silks. Use a sharp knife to cut the kernels from the cobs – avoid cutting too close to the cob or the custard will turn bitter.
  2. Transfer the kernels to a food processor and blend them to a purée. Pass the mixture through a fine sieve, using the back of a ladle to press down on the solids.
  3. Put the corn juice in a saucepan over medium–low heat and simmer, whisking constantly, until the juice thickens. After 10 minutes or so, the starch in the corn will bloom and thicken the mixture.
  4. Remove the pan from the heat and cool it down in an ice bath.
  5. Whisk until smooth and season to taste. Store in the refrigerator for a day or two.

Note

  • Chop the naked cobs and bake in a medium oven until golden. Cover with water in a small saucepan and simmer for 1 hour to make a golden corn stock. Add gelatine to set it into a wobbly, savoury jelly.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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