Corn Custards

Ainekset

Corn Custards yield: 8 3-oz custards

3 c. corn kernels

1 c. whole milk

3 eggs

¾ tsp. salt

1/8 tsp. cayenne

1. Pre-heat oven to 325. Butter 8 ramekins; set aside.

2. Puree corn, milk, salt and cayenne.

3. Whisk eggs and combine all ingredients.

4. Strain through a medium sieve.

5. Cook ramekins 23 minutes in hot water bath covered with foil.