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Sweet Corn Custard

The following recipe is from the October 7 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

I had always thought of corn as a side dish, either on the cob with salt and butter or creamed, and it has always fallen into the savory category. It was during this past summer that I had my first encounter with corn-based desserts, particularly corn gelato and custard. It makes perfect sense; while corn is a vegetable, it is inherently sweet, and the kernels give it a popping texture that is reminiscent of berries or pomegranate seeds.

It might be late in the season, but if you can find a few ears of the last corn of the summer, give this Sweet Corn Custard from Karen DeMasco's The Craft of Baking a try. Corn has quickly become one of my favorite dessert ingredients, and after tasting this custard you will surely understand why.

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