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Corn Custard

Pasta & Side Dishes

Serves 4

This corn custard has a delicate sweet taste that compliments fresh seafood. Serve it with pan-seared scallops and a white wine sauce for a delicious side dish. Pairs perfectly with Ferrari-Carano Reserve Chardonnay.

Corn Custard


Preheat oven to 350 degrees. Lightly coat four 6-inch ramekin molds with nonstick spray. In a food processor, combine corn and half of the butter and purée to form a smooth paste.


In a medium sauté pan, heat remaining butter, add garlic and mushrooms and sauté until tender. Remove from heat. Add parsley and salt. Stir.


Add mushroom mixture, egg white and saffron to food processor and pulse to incorporate with the corn puree. Pour mixture into prepared molds, set on sheet pan with one-inch of water, place in oven and bake for 12 minutes, or until set.


With a knife, loosen custard from ramekin and gently turn out onto plate. Serve warm. Serving Suggestion: Serve with pan-seared scallops and a white wine sauce garnished with fresh, sweet corn kernels. Delicious!


Corn Custard

  • 1/4 cup cooked sweet corn kernels
  • 1/4 cup butter, unsalted and melted
  • 1 clove garlic, minced
  • 1/4 cup oyster mushrooms, chopped
  • 1 tsp fresh parsley, minced
  • 1 egg white, whipped
  • 2 threads saffron
  • Salt to taste