Corn Custard With Tomatoes
Corn custard with tomatoes offers a creamy, savory treat combining fresh corn's sweetness with the tang of tomatoes. Perfect for brunch or light dinners, it appeals to those craving comforting flavors with a touch of elegance. Its delicate texture and vibrant flavors suit all who enjoy wholesome, flavorful dishes.
Ingredients
Instructions
- Grate 1 cup of fresh corn from the cobs into a bowl and measure the correct amount.
- Vigorously beat 4 eggs and stir in the grated onion, salt, and cayenne pepper.
- Heat 1 1/2 cups of milk until a film forms; skim the surface and stir into the corn mixture.
- Pour the mixture into 6 buttered custard cups.
- Place the cups in a shallow pan containing about 1 inch of boiling water.
- Bake in a preheated 325°F oven for 50 to 60 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding grated cheese or herbs like chives to the corn mixture. If fresh corn isn't available, frozen corn can be used as a substitute. To enhance the texture, you could also blend a portion of the corn for a creamier custard. Ensure your custard cups are well-buttered to prevent sticking, and check for doneness by inserting a knife in the center.
Serving Suggestions
This corn custard pairs beautifully with a fresh garden salad or crusty bread for a light meal. Consider serving it alongside grilled vegetables for a delightful vegetarian feast. For a complete experience, a dollop of homemade butter on top adds richness. It also makes a lovely appetizer or side dish for gatherings.
Storage & Reheating
Leftover corn custard can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the custard cups in a preheated oven at 350°F until warmed through, about 15-20 minutes. Avoid microwaving, as it can make the custard rubbery. Serve it warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Custard With Tomatoes contains roughly 712 calories, with 18g protein, 146g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (140% of the Daily Value), vitamin A (108% of the Daily Value), and iron (61% of the Daily Value). Note that it is relatively high in sodium, at 1405mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the corn custard mixture a day in advance and refrigerate it before baking. Just remember to pour it into the custard cups and bake it right before serving for the best texture. If you bake it ahead, store it in the fridge and reheat as mentioned.
What type of tomatoes work best for this dish?
Ripe, juicy tomatoes like heirloom or Roma provide the best flavor and texture. You can also use cherry tomatoes for a sweeter option. If using larger tomatoes, be sure to drain excess juice to prevent the custard from becoming too watery.
Can I add other vegetables to the corn custard?
Absolutely! You can incorporate finely chopped bell peppers, zucchini, or even spinach for added nutrition and flavor. Just make sure to sauté any vegetables with high moisture content beforehand to avoid a watery custard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).