Steamed Corn Custards

1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt

Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

Note: Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

 

Makes 4 custards.

From Epicurious/ Gourmet