Corn and Cumin Custard

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Grease the ramekins with butter.

3. 3

   In a sauce pot, combine the cream, garlic head, and corn cobs.

4. 4

   Bring the liquid up to a boil and reduce to a simmer.

5. 5

   Simmer for 10 minutes to infuse the garlic.

6. 6

   Remove from the heat and strain.

7. 7

   Add the corn to the cream mixture.

8. 8

   In a mixing bowl, whisk the yolks and cumin together.

9. 9

   Temper the cream into the yolks.

10. 10

    Season with salt and pepper.

11. 11

    Ladle the custard into 4-ounce ramekins.

12. 12

    Place in a water-bath and bake for 1 hour or until the custards set.

13. 13

    Remove from the oven and the water-bath.

14. 14

    Allow the custards to rest for 5 minutes before inverting and serving.

No additional tips available.