Mill Valley Corn Custard

Name: Mill Valley Corn Custard
Yield: Makes 6 cups (12 ½-cup servings)
Cuisine: United States
Ingredients: ¼ teaspoon freshly ground white pepper; ½ teaspoon salt; 1½ tablespoons chopped fresh chives; 1 tablespoon unsalted butter; ½ teaspoon cornstarch; ⅔ cup finely chopped red onion; 4 cups fresh or frozen corn kernels; 1 cup heavy cream; 4 egg yolks; 2 large eggs

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Liz Levy is a fine Marin County cook and this is one of her greatest creations. It is silky and extremely elegant.

Ingredients

1 tablespoon unsalted butter
⅔ cup finely chopped red onion
½

Americas
United States
Dessert
Dinner
Gluten-free
Vegetarian

Method

Melt the butter in a skillet and sauté the onion until softened. Cool.
In a bowl, combine cornstarch and cream. Stir until the cornstarch is dissolved.
Preheat the oven to 350 degrees. Place the onion, the corn, the whole eg