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EGAN YELLOW CORN CUSTARD_

Corn Custard Soup

Course: Soup
Cuisine: American
Keyword: Corn, Custard, Soup
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
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

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