Summer Corn Custard with Blueberry Compote
Why I Love This Recipe
A sweet chilled custard with a warm, tart compote!
Ingredients You'll Need
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
4 cups fresh blueberries
1/2 cup sugar
juice and zest of 1 lemon
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.
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.