CORN CUSTARD
Serves 4
1 cup Corn kernels
2 T butter
¼ cup Carrot, minced
¼ cup Celery, minced
2 T Leek, ¼ inch
1 garlic clove, minced
2 Eggs
2 Egg whites
¾ cup heavy cream
1 T Italian parsley, chopped
Procedure:
Preheat oven to 350 F. Roast the ears of corn in hot oven for 30 minutes. Remove kernels. Heat butter over medium heat; add the carrot, celery, leek and garlic; cook until soft. Cool. Combine the vegetables with the corn, eggs, egg whites, cream and parsley. Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath. Place parchment paper on top of molds so the custard does not brown, and bake for 30-40 minutes until toothpick comes out clean. Take molds out of water and rest for 5 minutes; unmold.
