How to make it

  • Preheat oven to 350 the adjust oven rack to center position.
  • Lightly butter 6 custard cups and set them into a large baking dish.
  • Sauté onion in butter in large skillet over medium heat until translucent.
  • Add corn kernels and liquid then continue to sauté until corn is soft.
  • Remove from heat and let cool.
  • In a blender process half the corn mixture with eggs, cornstarch and cream until smooth.
  • Transfer processed corn mixture to a large bowl then add salt, pepper and remaining corn.
  • Fold to blend mixture then pour into prepared custard cups.
  • Carefully pour warm water into the baking pan to come halfway up the sides of custard cups.
  • Bake 40 minutes then remove from oven and immediately remove cups from water bath.
  • For sauce sauté onion in butter until golden brown then add cream and reduce by half.
  • Season with salt, soy sauce and pepper the remove from heat and set aside.
  • Pour sauce over corn custard and serve immediately.

Reviews & Comments 2

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    " It was excellent "
    hot_it_up ate it and said...
    I like the sauce idea. And of course all the heavy
    cream. I grew up on white corn cakes and gravy made from the cream corn left after canning. I like this instead of all the flour.\0

    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    wow, this seems fantastic!
    Was this review helpful? Yes Flag

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