These tasty corn custards from episode 17 of Everyday Gourmet would make a delightful summer starter.
Blend the corn kernels until smooth. Pass through a fine sieve.
Heat milk up until boiling point. Thoroughly mix the pureed corn and milk together.
In another bowl whisk the eggs with salt and pepper until pale in colour. Slowly whisk in the milk and corn mixture.
Pour into the greased ramekins and steam for 20 minutes (custards are set when a knife comes out clean when placed in the centre).
Let cool slightly before turning out onto a plate.
For the salsa: combine the remaining ingredients together.
To serve pile a little of the salsa on top of the individual corn custards.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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