Thanksgiving wouldn't be Thanksgiving without Mom's Fabulous Corn Custard! So easy and simple... everyone raves about this. Mom used vacuum packed niblets when fresh corn was out of season. - Jungle Jeff —Jungle Jeff
Don’t pass this one by; though it is uncomplicated, it is indeed fabulous. With just the right balance of salt and sweet (the turbinado sugar is nice), this straightforward recipe lets the flavor of fresh corn shine. Light in flavor and texture, it has a pleasing consistency, and the bit of flour helps to keep the custard from separating. Jungle Jeff suggests that you keep the custard fairly deep, so for this recipe a 1.75 quart casserole works well. I prefer this recipe to my own, which calls for cream and beaten egg whites — I’ll certainly be making Mom’s Fabulous Corn Custard again. - SallyCan —The Editors
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