Ingredients for Blueberry Corn Custard
- Whole Milk
- Lemon Zest
- Heavy Whipping Cream
- Fresh Corn Kernels
- Unsalted Butter
- 1 cup granulated sugar
- All Purpose Flour
- 4 large eggs
- 1 1/2 cups fresh or frozen blueberries
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How to Make Blueberry Corn Custard
- Preheat oven to 325°F (160°C). Grease and flour an 8-inch square glass baking dish.
- Prepare a water bath: Boil water in a kettle and have ready a 9x12 inch baking pan.
- In a medium saucepan, combine milk and lemon zest. Bring to a simmer over medium heat. Remove from heat, cover, and let steep for 5 minutes.
- Strain the milk mixture through a fine-mesh sieve into a large bowl or measuring cup.
- Whisk in the heavy cream and set aside to cool to room temperature.
- Pulse the corn kernels in a food processor until coarsely chopped (do not over-process).
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Beat in the flour and salt until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gradually whisk in the cooled milk mixture until smooth.
- Gently fold in the chopped corn and blueberries.
- Pour the batter into the prepared baking dish.
- Place the baking dish into the larger baking pan.
- Carefully pour enough boiling water into the larger pan to come halfway up the sides of the baking dish (creating a water bath).
- Bake for 55-60 minutes, or until a knife inserted into the center comes out clean and the top is lightly browned.
- Remove from the oven and let cool slightly on a wire rack before serving warm.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
62g
Fat
34g
Carbs
7g
