1 can (about 15 oz / 425 g) chopped corn (canned creamed or whole-kernel corn)
2 large eggs, slightly beaten
1 teaspoon (6 g) salt
1 teaspoon (0.3 g) black pepper
1 tablespoons (21 g) unsalted butter, melted
1 pint (2 cups / 480 ml) whole milk, scalded
Instructions
1. Heat the oven to 300°F (150°C). Butter a 1 1/2-quart (1.4 L) baking dish, approximately 8 x 8 inches (20 x 20 cm).
2. Scald the milk (technique — scalding: heat milk in a heavy saucepan over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises, reaching approximately 180°F / 82°C; do not boil). Remove from heat and allow to cool slightly, about 5 minutes.
3. In a large bowl, combine the chopped corn, slightly beaten eggs, salt, pepper, and melted butter. Stir to combine.
4. Slowly pour the warm scalded milk into the corn-and-egg mixture, stirring constantly as you add it (technique — tempering: adding hot liquid gradually to eggs to raise their temperature without scrambling them).
5. Pour the mixture into the prepared buttered baking dish.
6. Bake at 300°F (150°C) for 50–65 minutes, until the custard is firm at the center — it should not jiggle when the dish is gently shaken, the edges will be lightly golden, and a thin knife inserted into the center will come out clean (internal temperature approximately 180°F / 82°C).
7. Remove from the oven and allow to rest 5–10 minutes before serving.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.