Side Dishes > Thanksgiving > United States > Corn Custard with Tomatoes >
Corn Custard with Tomatoes
Colonial American
1 C fresh corn, grated
4 eggs, beaten
1 small onion, grated
1/2 tsp. salt
Dash cayenne pepper
1-1/2 C milk
4 medium tomatoes, sliced
Grate corn from fresh cobs into a bowl; measure out one cup of the corn kernels. Stir in beaten eggs, onion, salt and cayenne pepper. Heat milk in a small saucepan until a film forms on top. Skim the film off the milk; stir into corn mixture. Pour batter into six buttered custard cups; place in a shallow baking pan containing about one inch of boiling water. Bake at 325-degrees F for about one hour, or until a knife inserted in center of custard comes out clean.
Sauce:
Flour
Salt
4 TBS butter
1 C light cream
Sauce: Just before the custards are done, cut the tomatoes into slices; dust both sides with flour and sprinkle with salt. Melt butter in a skillet; fry the coated tomato slices for several minutes on each side; remove from the skillet. Leave drippings in the skillet; stir in 1 or 2 tablespoons of flour and pour in the cream. Cook, stirring constantly, until sauce thickens just enough to make smooth gravy. Add salt to taste. Remove the custards from the cups and place on platter or individual serving plates. Surround custards with the tomatoes; spoon sauce on top.
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