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  1. Home
  2. Food

Baked sweet corn and lemon verbena custard

Serve this dessert with blueberry compote. - by Fast Ed
  • 04 Oct 2019
Prep: 20 Minutes - Cook: 45 Minutes - Serves 4
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This silky baked custard made from sweet corn and lemon verbena, topped with cream and blueberries, is the perfect end to any meal.

Ingredients

1 cob sweet corn, husks removed

2 Tbsp jasmine rice

600ml cream

300ml milk

20 lemon verbena leaves, sliced, plus extra to serve

3/4 cup honey

12 free-range egg yolks

2 cups blueberries

1/2 cup caster sugar

Juice of 1 lime

Thick cream, fresh blueberries and almond biscotti, to serve

Method

  1. Preheat oven to 140°C fan-forced (160°C conventional). Use a sharp knife to remove kernels from corn cob. Crush rice in a mortar. Put corn, rice, cream and milk in a medium saucepan, set over very low heat. Cook gently for 15 minutes, stirring occasionally, then set aside to cool.

  2. Transfer corn mixture to a blender with lemon verbena leaves and honey. Purée until very smooth. Pass through a fine sieve into a bowl, then whisk in yolks. Pour into 6 shallow glass bowls and place in a baking dish. Add boiling water to halfway up sides of bowls, cover dish with foil and bake for 25-30 minutes or until just set. Allow to cool to room temperature.

  3. Meanwhile, mix blueberries, caster sugar and lime juice in a medium saucepan. Simmer on medium heat for 5 minutes, until berries are softened.

  4. Spoon blueberry mixture over custards. Serve with thick cream, fresh blueberries and biscotti.

Lemon verben custards

Baked sweet corn and lemon verbena custard

Photography Rob Palmer

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
  • TV Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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