Curried Corn Custard Recipe

Name: Curried Corn Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh corn kernels (or frozen corn, thawed); 3 large eggs, beaten; ¼ cup all-purpose flour; 1 tablespoon light brown sugar; 1 ½ teaspoons curry powder; ¾ teaspoon salt; ¼ teaspoon fresh ground white pepper; 4 tablespoons unsalted butter, melted; 2 cups light cream; 1 cup salted cracker crumb; ¼ teaspoon dried thyme; chopped parsley, for garnish

Servings: persons

3 cups fresh corn kernels (or frozen corn, thawed)
3 large eggs, beaten
¼ cup all-purpose flour
1 tablespoon light brown sugar
1 ½ teaspoons curry powder
¾ teaspoon salt
¼ teaspoon fresh ground white pepper
4 tablespoons unsalted butter, melted
2 cups light cream
1 cup salted cracker crumb
¼ teaspoon dried thyme
chopped parsley, for garnish

1
Place oven rack in the middle position; preheat oven to 350; spray a 12 x 8 inch baking dish with cooking spray.
2
In a big bowl, combine the corn and eggs.
3
Stir in the flour, sugar, curry powder, salt, and pepper.
4
Add 2 tablespoons melted butter and all of the cream; mix well.
5
Pour custard into prepared dish.
6
Bake for 35 minutes.
7
Meanwhile, combine the cracker crumbs with the thyme and remaining 2 tablespoons butter.
8
Sprinkle the mixture over the custard; bake 10 minutes longer or until the custard is set and a knife comes out clean.
9
Garnish with chopped parsley; serve immediately.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups fresh corn kernels (or frozen corn, thawed), 3 large eggs, beaten, ¼ cup all-purpose flour, 1 tablespoon light brown sugar, and more.

Yes, Curried Corn Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Corn Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions