Nino Salvaggio's sweet corn custard recipe

- With summer coming to a close, the optimal time to work in some sweet corn in your recipes is now! The "sweet spot" for this veggie is now through early September.

Chef Pete Loren from Nino Salvaggio joined us in the FOX 2 Cooking School to tell us all about sweet corn and how to prepare it, and shared with us a recipe for sweet corn custard. You can find that recipe below.

To find a Nino Salvaggio location near you, visit www.ninosalvaggio.com.

FRESH MICHIGAN SWEET CORN CUSTARD

Makes approximately eight ½ cup custards

2 ears  Michigan Sweet Corn, Shucked
1 Qt.   Heavy Whipping Cream
½ cup   Granulated Sugar
½ tsp.   Sea or Kosher Salt
1 tsp.  Pure Vanilla Extract (or Paste)
2   Extra Large Eggs
6  Extra Large Egg Yolks

   Strip the kernels from the cobs and, while doing so, scrape down any of the cob's juices with a knife. Cut the cobs in half and place all into a medium-size saucepan with the cream, sugar and salt. Stir and set aside for a few hours.
   After the mixture has rested, place it in a medium-size saucepan, with the cobs still in, and bring it to a boil. Immediately remove it from the heat.
   Transfer the hot mixture into a separate storage container or bowl and refrigerate it until cool.
    Preheat the oven to 275°F.
    In a medium-size bowl, beat together the eggs, yolks and vanilla extract.
    Discard the corncobs from the cream mixture and then blend it until smooth with a food processor, immersion stick blender or a traditional blender.
   Slowly add the beaten egg mixture to corn mixture while continuing to blend.
   Strain this finished mixture through a fine-mesh sieve (or strainer) into a bowl.
    Place eight, four-ounce ramekins (or custard cups) in a deep baking dish, and then divide the custard mixture among them.
    Add enough water to the baking dish (one-to-two cups) to create some moisture. Cover loosely with aluminum foil and bake for about 45 minutes, turning the dish around about halfway through the baking time to ensure even heat.
    When the corn custard gently springs back to the touch, remove the pan from the oven and the ramekins from the water bath.
    Lightly cover the ramekins with plastic film to prevent a skin (like a pudding gets) and refrigerate approximately three-to-four hours or until fully chilled.
    Enjoy!

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