Food & Cooking Recipes Corn Custard Be the first to rate & review! By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on July 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Pamu LLC Prep Time: 15 mins Total Time: 6 hrs 45 mins Yield: 6 These rich yet delicate savory custards are made with sweet summer corn, heavy cream, and eggs. They're cooked in ramekins in a water bath in the oven and Martha adds one to each bowl of her chilled corn soup, it's a simple and elegant way to add texture and richness to the light soup. Ingredients Unsalted butter, softened, for ramekins or bowls ¾ cup whole milk ⅓ cup heavy cream 2 large eggs plus 1 large yolk Kosher salt 6 tablespoons corn kernels (from 1 cob) Directions Preheat oven to 300°F. Butter six ramekins; place in a baking dish large enough to hold all of them. In a small saucepan, bring milk and cream to a simmer. In a heatproof bowl, whisk together eggs and yolk; season with 1/4 teaspoon salt. Gradually whisk hot liquid into egg mixture. Divide mixture evenly among prepared ramekins. Add 1 tablespoon corn kernels to each ramekin. Place baking dish on oven rack and add boiling water until it comes halfway up sides of ramekins. Bake until custards are just set along edges but still wobbly in centers, about 30 minutes. Remove ramekins to a wire rack; let cool 15 minutes, then refrigerate, covered, at least 6 hours and up to 2 days. When ready to serve, run a paring knife around edges of each custard, then dip bottoms into a bowl of hot water to loosen, about 30 seconds; invert into serving bowls. Rate it Print