Some of the corn will then be puréed with cream and eggs to make a custard bas. Then the rest will be stirred in and then everything gets baked at 350 for an hour.
I thought that corn was parboiled *before* being frozen, so parboiling after thawing seems a little odd to me. This is actually a recipe I'm testing for work, so I'm not supposed to deviate from the method.
Any help/insight much appreciated!
How reuniting with estranged family, under tragic circumstances, helped me let go of an aimless, lifelong pursuit.
Finding Home in Nigerian Stew
Sous Vide in the Washing Machine
Grate Cinnamon Sticks Over Dessert
What Determines the Color of Beer?
Announcing Our Next Contests
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)