Vanilla Bean Custard with Corn
A from-scratch recipe for vanilla bean pudding, this Vanilla Bean Custard with Corn is creamy, rich and flecked with real vanilla bean.
This simple Vanilla Bean Custard with Corn requires minimal ingredients and preparation and results in the creamiest, dreamiest, nuttiest, warmest custard you’ve ever had. Whether you call this recipe custard or pudding, it’s so surprisingly sweet and delicious!
Vanilla Bean Custard with Corn
If you love majarete — a pudding of corn, milk and cinnamon, then you’ll love this simple, elegant treat, flavored with vanilla bean. You can serve this dessert any time of year (because it uses frozen corn). You can also try our Easy Baked Lemon Ricotta Custard.
Why you’ll love this recipe
Elegant and delicious. This dessert can be served by itself, or with a drizzle of maple on top, or with seasonal fruit.
Quick and easy to make. This vanilla bean custard is so easy, made with simple ingredients. Make ahead and keep in the fridge until ready to serve. Or time the recipe and serve warm out of the oven.
Tasty warm or cold. These small servings of custard are delicous served warm or cold. Seriously, you’ve got to try this!
Ingredients for vanilla custard with corn
- Butter
- Frozen corn: you can also use fresh corn
- Whole milk
- Heavy cream
- Salt
- Brown sugar
- White sugar
- Turmeric: mainly for coloring
- Vanilla bean paste: optional to use vanilla extract
- Eggs: full eggs + yolks
How to make Vanilla Bean Custard with Corn
The most essential aspects of this recipe are straining the custard after pureeing, and gently cooking the remains in a ban marie (water bath). Both of these steps ensure a creamy final result.
- In a small pot over medium-high heat, combine the corn and butter. Cook until no longer frozen and most of the moisture has evaporated. Add the milk, heavy cream, and salt. Bring to a boil, then immediately remove from the heat and let sit to infuse. Transfer to a blender and puree until smooth. Pass through a fine mesh sieve into a bowl.
- Bring a kettle of water to a boil. Place 8 ramekins on a high rimmed baking sheet, with walls high as tall as the ramekins.
- In a medium bowl, mix together the eggs, yolks, and sugar. Whisking constantly, stream in the strained, warm, pureed corn a little at a time to temper the eggs. Pour custard into a spouted vessel (to make pouring easier), or use a ladle to portion into the ramekins.
- Pour the custard evenly into the 8 ramekins. Transfer to the center rack of the oven, then carefully pour in the water. Bake–the very center should have a wiggle to it when moved and will continue to cook out of the oven. Remove the ramekins from the water, transfer to a baking sheet, and cover with plastic wrap. Let the custard cool completely before serving, at least 6 hours, but preferably, allow the ramekins to refrigerate overnight.
How do you add brûlée’?
There are several ways you can make a crème brulee at home, and you will not need a torch. The most practical method is to sprinkle white sugar on top, and then broil the dessert.
For this custard, you can follow the same method.
How do you serve?
Although this dessert doesn’t have any toppings, you could serve it with whipped cream and crumbled cookies, or even sprinkle the top with sugar and make corn custard creme brûlées.
Eat this as is, warm or chilled.
Tips and substitutions:
- Make in small ramekins.
- Use fresh corn or frozen corn (frozen is perfect for a wintertime dessert).
- Add a maple whipped cream on top, or regular whipped cream.
- Serve with seasonal fruit. For example, in the summer, you can serve with cream and fresh berries. In the winter you can add chopped pear with a few pomegranate seeds sprinkled on top.
- Make up to 4 days ahead of time. Store them in the refrigerator and at the last minute, just sprinkle the sugar on top and caramelize it.
My mom made custard, a true comfort dessert that brings back a lot of nostalgia for me.
I hope you enjoy this recipe today!
More creamy custard recipes:
Get the Recipe:
Vanilla Bean Custard with Corn
Ingredients
- 4 Tbsp butter
- 4 c frozen corn
- 1 c whole milk
- 2 c heavy cream
- ¾ tsp salt
- ¼ c brown sugar
- ⅔ c white sugar
- ½ tsp turmeric, optional, for color
- 2 tsp vanilla bean paste, or 1 Tbsp vanilla extract
- 3 eggs, beaten
- 5 yolks
Instructions
- In a small pot over medium-high heat, combine the corn and butter. Cook 10 minutes, until no longer frozen and most of the moisture has evaporated. Add the milk, heavy cream, and salt. Bring to a boil, then immediately remove from the heat and let sit 10-15 minutes to infuse. Transfer to a blender and puree until smooth. Pass through a fine mesh sieve into a bowl.
- Preheat oven to 325 degrees F. Bring a kettle of water to a boil. Place 8 ramekins on a high rimmed baking sheet, with walls high as tall as the ramekins.
- In a medium bowl, mix together the eggs, yolks, and sugar. Whisking constantly, stream in the strained, warm, pureed corn a little at a time to temper the eggs. Pour custard into a spouted vessel (to make pouring easier), or use a ladle to portion into the ramekins.
- Pour the custard evenly into the 8 ramekins. Transfer to the center rack of the oven, then carefully pour in the water. Bake 30-40 minutes. The very center should have a wiggle to it when moved and will continue to cook out of the oven. Remove the ramekins from the water, transfer to a baking sheet, and cover with plastic wrap. Let the custard cool completely before serving, at least 6 hours, but preferably, allow the ramekins to refrigerate overnight.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
