Fresh Corn Custards

Ingredients

• 0.3 teaspoon pepper black
• 4 large eggs lightly beaten
• 3 cups corn kernels fresh divided ( 6 ears)
• 2 cups milk 2% reduced-fat
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• sieve
• blender
• ramekin
• baking pan

Directions

1. Preheat oven to 35
2. Bring 2 cups corn and milk to a simmer in a large saucepan over medium heat; cook 20 minutes, and cool.
3. Pour corn mixture into a blender or food processor; process until smooth. Strain mixture through a sieve over a large bowl. Discard solids.
4. Add salt, pepper, and eggs to corn mixture; stir well with a whisk.
5. Divide remaining 1 cup corn evenly among 6 (6-ounce) ramekins generously coated with cooking spray, and top each with 1/3 cup corn mixture.
6. Place the ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
7. Bake at 350 for 30 minutes or until the center barely moves when the ramekin is touched.
8. Remove the ramekins from pan, and cool for 5 minutes on a wire rack. Invert custards.
9. Garnish with fresh chives, if desired.