Fresh Sweet-Corn Custard Cups with Honey Peaches

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 medium ripe peaches
• 2 tbsp honey
• 1 tbsp unsalted butter

Instructions

1. 1In a blender combine the fresh corn kernels with the milk and cream; blend on high until completely smooth and frothy, about 45 seconds.
2. 2Pour the corn puree through a fine-mesh strainer into a medium saucepan, pressing hard on the solids to extract every drop of liquid; discard the pulp.
3. 3Whisk the sugar, egg yolks, cornstarch, and salt together in a bowl until pale and thick.
4. 4Warm the strained corn milk over medium heat until it steams and tiny bubbles form at the edges, then slowly stream half of it into the yolk mixture while whisking constantly to temper.
5. 5Pour everything back into the saucepan and cook over medium-low heat, whisking nonstop, until the custard thickens to a pudding consistency and coats the back of a spoon, 4 to 6 minutes; do not boil.
6. 6Remove from heat, stir in the vanilla, and divide the hot custard among four small ramekins or glasses. Press plastic wrap directly onto the surface of each and chill until fully set, at least 2 hours.
7. 7Meanwhile, slice the peaches into wedges. Melt the butter in a small skillet over medium heat, add the peaches and honey, and cook until the fruit softens and the honey turns glossy and caramelized, 4 to 5 minutes.
8. 8Cool the honey peaches slightly, then spoon them over the chilled corn custards just before serving so the warm fruit contrasts the cool, silky cups.