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Savory Corn Custard

Anonymous Fri Oct 07 11:56:53 2005

1/4 oz. butter

2-1/2 oz. corn kernels

1-1/2 oz. heavy cream

1/2 oz. half and half

1 egg, beaten

1 egg yolk, beaten

2 tsp. parsley, chopped

salt, cayenne to taste

1/2 oz. lobster coral

Butter 2 oz. savarin molds; reserve. Place corn, cream and half and half in heavy saucepan; heat to simmering. Simmer for 15 minutes. Remove from heat; let cool. Add egg, yolk, parsley, salt and cayenne; combine. Strain through chinois, pressing corn to extract flavor. Fold in lobster coral; pour into reserved savarins. Place in water bath; cover with plastic wrap. Bake at 200 degrees F until firm, about 50 minutes. Unmold just prior to service.

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