My son and his lovely wife will be hosting Christmas dinner again this year.
A new tradition began a couple of years ago that my wife and I happily embrace. There are many reasons we gladly go to my son’s house. There is the 15-pound prime rib roast, the two grand daughters, the 15-pound prime rib roast, my son’s in-laws who we just love, the 15-pound prime rib roast and great conversation. Oh, and did I mention the fabulous prime rib roast my son has gotten so good at roasting?
Well, it’s a fine event with fond memories. I do remember last year’s rib roast, perfectly rare, just warm and very pink in the center. Yes, yes, the grand daughters were just little dolls all afternoon and being so young they don’t eat much rib roast leaving more for me.
Ah yes, I’ll be schlepping along a dish my self. One of my son’s in-laws favorites, and mine too, Fire Roasted Sweet Corn Custard. I published this recipe back in the sweet corn season but since I’m making it for Christmas I thought I’d encourage my readers to consider it for your table too. You can make it a couple of hours ahead and allow it to rest at room temperature until serving time. Yep, it can be served at room temperature.
To fire roast the corn you need a gas cook top, electric just will not do. First remove the entire husk and as much of the corn silk as possible. Turn on your one of your gas burners and place a couple of ears of corn over the flame long enough to slightly blacken the edges of the kernels. When one section of the ear is roasted turn it with a pair of tongs and fire roast the next section until the whole ear is just a little blackened.
Fire Roasted Sweet Corn Custard
Serves 12 to 15
32 oz heavy cream
16 oz whole milk
6 ears sweet corn cut off the cob
6 ears sweet corn, fire roasted and cut from the cob
3 eggs, beaten
12 egg yolks, beaten
3 Tbl sugar
1/2 tsp salt
1/2 tsp white pepper
In a large pot bring cream and milk to a simmer, add the NON-fire roasted corn kernels and cook for 5 minutes. Remove from heat and allow to cool. A little at a time add mixture to a food processor or blender and puree. When done whisk in all the rest of the ingredients.
Pour into a 9 x 13 x 2 baking pan and bake at 300 degrees until just set, about 50 minutes or more, depending upon your oven.
Be sure to use one of your best looking 9 x13 x 2 pans as you will be serving in the same pan as you baked the custard. This is a beautiful dish and your whole family will just love it!
