Sweet Corn Custard Recipe

Air-Fried Sweet Corn Custard


  • 1 tablespoon (15 g) butter, divided

  • 2 cups (350 g) whole sweet corn kernels

  • 1 1/2 cups half and half cream

  • 1/2 teaspoon (2.5 g) salt

  • 1/4 teaspoon (1 g) paprika

  • 1/2 cup (125 ml) cold milk

  • 3 (20 g) egg yolks

  • 2 (60 g) eggs
  • Servings: 6 People
  • Category: Cereal
  • Rating:
  • Nutrition Facts

  • Energy:210 calories
  • Fat:14.6 g
  • Carbohydrates:13.8 g
  • Protein:8.3 g
  • Sodium:282 mg


  • 1. Preheat your oven to 325 F (165 C). Lightly grease six ceramic ramekins with butter. Then, place into a 2-inch deep baking dish.
  • 2. In a large saucepan, add the corn, cream, salt, and paprika. Bring to a simmer and remove from heat; stir in milk.
  • 3. Pour corn mixture to a food processor. Process until smooth and creamy.
  • 4. Whisk together the egg yolks with whole eggs until smooth in a mixing bowl. Slowly whisk in some hot corn mixture into eggs, about 1/4 cup until all of the the corn mixture is incorporated well.
  • 5. Divide mixture equally into the prepared 6 ramekins. Pour hot water into the baking dish to come about halfway up the sides of the ramekins.
  • 6. Bake in the preheated oven for 30 minutes or until custards are set. Allow to cool for about 10 minutes before serving.
  • 7. Enjoy.

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