Desserts
Sweet corn custard (corn custard)
A smooth, velvety custard made from sweet corn blended with milk and eggs, served lukewarm or cold as a dessert. Very popular in Saint Helena for its sweet taste and silky texture.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
335 kcal per serving
- Protein
- 11.8 g
- Carbohydrates
- 48 g
- Fat
- 9.7 g
- of which saturated fat
- 4.1 g
- Fiber
- 3.1 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 160 °C and butter a small baking dish or four ramekins.
- Blend the drained corn with 200 ml of milk until smooth, then pass it through a sieve to remove the fibres.
- In a bowl, whisk the eggs with the sugar, vanilla and salt until the mixture lightens slightly.
- Add the corn purée and the rest of the milk, then mix gently so it doesn't foam.
- Pour the mixture into the dish and bake in a water bath for about 35 minutes, until the centre is just set.
- Let it cool slightly before serving, or refrigerate for a cold dessert.
Variations and tips
Coconut version. Replace half the milk with coconut milk for a more exotic flavour.
More ideas
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St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
St. Helena
Original Ecomely recipe.