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Corn Custard

Anonymous Fri Oct 07 11:21:51 2005

3/4 pt. milk

1 oz. cornmeal

4 eggs

2 oz. maple sugar

1 tsp. molasses

cinnamon, to taste

nutmeg, to taste

ginger, to taste

3/4 pt. milk, cold

12 oz. maple syrup

water, as needed

Place milk in top half of double boiler; heat until hot. Gradually add cornmeal, whisking constantly. Simmer for 10 minutes. Combine eggs, maple sugar, molasses and spices in stainless-steel bowl; mix well. Pour cold milk over cooked cornmeal; stir into egg mixture. Strain; reserve. Place maple syrup in saucepan; heat to caramel temperature, 320 degrees to 350 degrees F. Pour small amount of water over reduced syrup to cool. Heat to boiling; remove from heat. Pour into 5-oz. ramekins to depth of 1/8 in.; reserve remaining sauce. Let sauce in molds harden. Stir reserved custard; pour into molds. Place in water bath in 300 degree F oven; cook for 1 hour or until custard is set. Remove molds from water bath; let cool.

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