Corn Custard
Procedure
Chef Critique - Soft texture, good corn flavor
My Critique - I thought it should have had a more firm consistency
Group Critique - A little undercooked
- 1 Preheat the oven to 350°F (175°C).
- 2 Roast the ears of corn in hot oven for 30 minutes; remove kernels. Keep oven on.
- 3 Heat the butter over medium heat; add the carrot, celery, leek, and garlic; cook 5 minutes or until very soft. Cool.
- 4 Combine the vegetables with the corn, eggs, egg whites, cream, and parsley. Correct seasoning.
- 5 Spray 4-ounce molds with food release. Fill molds with custard three-quarters full and place in water bath.
- 6 Place parchment paper on top of molds so the custard does not brown, and bake for approximately 30 to 40 minutes or until a toothpick inserted in center comes out clean.
- 7 Take the molds out of the water bath. Let rest 5 minutes and unmold.
Chef Critique - Soft texture, good corn flavor
My Critique - I thought it should have had a more firm consistency
Group Critique - A little undercooked