Time 1h Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish. Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk. Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy. Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs. Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins. Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.
Time 1h10m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour.
Time 55m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Fold flour through corn thoroughly. Mix sugar, eggs and milk. Pour liquid mixture over corn and flour and mix thoroughly. Add salt and pepper to taste. Bake 1 hour in 375 degree oven. Let set for 10 minutes before serving.
Time 40m Yield 8 servings. Number Of Ingredients 12 Steps:
Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 325-degrees. Butter molds or casserole. Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg. Bake in water bath for 45 minutes or until custard is set.
Time 55m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350°. Grease a 10x15" baking dish. Blend the corn and flour together, and set aside. Whisk together the milk and eggs in a large mixing bowl. Beat in the butter, sugar, salt and vanilla. Stir in the corn mixture. Pour the custard into the prepared pan. Bake for 45-60 min. until the pudding is set and golden. Cut into squares and serve at once. 8-10 portions.
Time 30m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients in a glass baking dish. Preheat oven at 375, and then turn down to 350 when you put the casserole dish in the oven. Cook 25-35 minutes or until top is golden brown. Serve hot or cold with whipped cream.
