Recipe: Sweet Corn Custard Pie

PIE-A-DAY #39

Huckeberry and Pastry Chef at Rustic Canyon Wine Bar & Seasonal Kitchen, summer means corn. Almerinda uses not the kernels, but milk infused with sweet corn.

Read below for her Sweet Corn Custard Pie recipe, and click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.

Sweet Corn Custard Pie

(From Laurel Almerinda, Pastry Chef at Huckleberry and at Rustic Canyon Wine Bar & Seasonal Kitchen)

Makes one 9” pie

4 cups Cream

6 Fresh Ears of Corn on the Cob

1 cup Sugar

1 ¼ teaspoon Salt

1 Vanilla Bean

1 teaspoon Vanilla Extract

8 Egg Yolks

2 tablespoons All Purpose Flour

A blind-baked 9” pie shell in its pan

Shave the kernels from the corn and discard or cook up for dinner.

Using the back of a butter knife, scrape the corn milk from the shaved cobs in to a stainless steel pot.

Add the cream, sugar, salt and scraped cobs.

Bring to a boil. Then turn off heat and allow to steep one hour or overnight.

Wring out the cobs and discard.

Strain the corn infused sweet cream. Discard the corn solids.

Scrape the seeds from the vanilla bean and whisk in. Add the vanilla extract.

Place the egg yolks into a big bowl. Whisk in the flour, making sure there are no lumps. Whisk in the corn cream.

Pour carefully into your baked shell.

Bake low and slow. 250 until just set. It takes a while, but keep an eye on it!

Serve warm with whipped cream.

Note: if you have any leftover custard, or you want to make it ahead, it keeps, refrigerated, up to three days.