Soft, savory corn custard gets a fresh lift from lime and a fragrant coriander oil. Serve the small dishes warm as a starter, with toasted bread to scoop up every last bit of custard.
Corn is naturally sweet, which is exactly why it works so well in a savory custard. Eggs and cream make the puréed kernels soft and rich; a small amount of cumin adds warmth without overpowering the corn flavor. Lime zest and coriander oil then bring fragrant, fresh notes. The result is creamy but not heavy, especially if you keep the portions small and serve bread alongside.
Fresh corn is available in the Netherlands mainly in summer and early autumn. Choose ears with firm, juicy kernels and cut them from the cob with a sharp knife. Out of season, frozen corn is a practical substitute: let the kernels thaw and pat them dry so the custard mixture does not become unnecessarily watery. Canned corn works too, but rinse and drain it well; its flavor is generally a little less fresh.
The custard cooks in a bain-marie: the dishes sit in a larger baking dish filled with hot water. The water moderates the oven’s direct heat, allowing the eggs to set evenly and making them less likely to turn grainy. Take the dishes out of the oven while the center still has a slight wobble. The custard will continue to cook as it rests. A deep baking dish and a tea towel beneath the dishes help keep them steady; pour in the hot water carefully.
For a smooth result, you can press the puréed corn through a fine-mesh sieve, but it is not essential. Leaving the kernels in gives the custard a slightly more rustic texture. Use both the leaves and tender stems for the coriander oil and blend it briefly; straining makes a smoother sauce, while leaving it unstrained gives a more pronounced herbal flavor. No coriander on hand? Parsley makes a milder oil, though it changes the character of the dish.
Serve the custard warm or lukewarm, adding the lime zest at the last moment so it retains its fresh aroma. Toasted bread is all you need alongside; you can add a simple green salad if you’d like to make the starter a little more substantial. Store leftovers covered in the refrigerator and use within two days. Reheat them gently, covered, in a low-temperature oven so the custard does not dry out; add the coriander oil after reheating.
Preheat the oven to 150 °C (conventional top and bottom heat). Lightly grease four small ovenproof dishes of about 125 ml. Place them in a deep baking dish or roasting pan.
Blend the corn kernels with the eggs, heavy cream, cumin, salt and a few turns of black pepper until smooth. Divide the mixture among the dishes.
Pour hot water into the large baking dish until it comes halfway up the sides of the smaller dishes. Bake the custards for 30–35 minutes, until the edges are set and the centers still wobble slightly.
Meanwhile, blend the coriander with the oil, lime juice and a pinch of salt. Strain the oil for a smooth result, or leave it unstrained for a more pronounced herbal flavor.
Carefully remove the dishes from the water bath and leave them to rest for 5 minutes. Zest the lime over them and spoon the coriander oil onto the custards.
Toast the bread and serve it straight away with the warm custards.
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