Corn Custard With Herbed Mushrooms Microwave Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Steps:

• Beat eggs, cornstarch, sugar, salt, and pepper in medium size bowl until well blended. Beat in corn and cream. Pour into 1 quart greased baking dish. Microwave on high for 7 minutes. Stir well working from the outside of the dish. Cook 7 minutes more or until almost set in center.
• Cover and let stand 5 minutes.

Steps:

• split 1 tbsp of butter between four 5 or 6 ounce custard cups and butter insides well.
• use breadcrumbs to coat insides of all four dishes completely.
• with a serrated knife, cut the corn kernels off of the cobs and place into a 2 cup glass measuring cup (there should be about 1 cup of corn).
• add 1 tbsp of butter, cover with wax paper and cook in microwave on high for 2-3 minutes or until butter is just melted.
• in large bowl combine eggs and cornstarch with whisk until smooth.
• add half and half, sugar, salt, cayenne, pepper, cheese,1 tbsp chives and the corn butter mixture.
• stir untill combined.
• divide in custard bowls.
• place bowls 1 inch apart in microwave.
• cook, uncovered on medium for 10 to 14 minutes or until custards are firm and a knife inserted close to the center comes out clean (rearrange cups if needed after 5 minutes).
• let stand for 5 minutes.
• meanwhile place ramaining 2 tbsp of butter, chives, mushrooms, parsley, and lemon juice in a 2 qt microwaveable casserole dish and cook, uncovered on high for 2-4 minutes, stirring after one minute.
• to serve run a thin knife around the edge of each cup, turn out onto four small plates and spoon mushroom mixture around each.

Steps:

• Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
• Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Steps:

• Mix butter and onions in a 2 quart microwave safe casserole dish.
• cook on high 5 minutes, stirring once.
• stir in brown sugar, vinegar and thyme.
• cook on high 5 minutes more.
• let stand 5 minutes.
• can be served warm, room temp or cold.

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
• Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
• Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
• Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
• Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

Steps:

• Stir corn, eggs, cheese and bell pepper together.
• Combine flour, sugar and spices; add to corn mixture.
• Stir in half and half.
• Spoon into a greased 1 1/2 qt baking dish.
• Set baking dish in a deep pan and add 1 inch hot water to outer pan.
• Bake in a preheated 325 degree oven for 1 hour, 20 minutes or until a knife inserted in the middle comes out clean.

Steps:

• Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
• Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
• Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

Steps:

• Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms begin to brown, 18 to 20 minutes. Let cool slightly.
• In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in mushrooms, and divide among eight 6-ounce ramekins.
• Line a roasting pan (just large enough to hold ramekins) with a dish towel; place ramekins on towel. Transfer to oven, and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!