Corn Custard Soup
Servings: 2 cups
Calories: 142kcal
I have taken the corn’s natural starches and sweetness and made a simple soup reminiscent of a custard-style sauce. When you heat the corn juice the starches thicken and the natural sweetness is highlighted.
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Ingredients
- 2 cup corn kernels fresh
- ½ cup plant milk
- ½ tsp salt kosher
Instructions
How to make Corn Custard
- Place the corn and kosher salt in a high-speed blender, and puree until smooth.
- Heat the corn pure over low heat, using a spatula, stir and scrape the bottom of the pan until thick. The starch from the corn will burn on the bottom of the pan, so it’s important to keep the corn custard moving.
- Once thick and the custard has come to boil, pour into a bowl and allow to cool.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 142kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 946mg | Potassium: 246mg | Fiber: 4g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg