Summer Corn Custard

Recipe provided by Kate Jacoby and Rich Landau, chefs at Vedge in Philadelphia. Hear more in The Key 3 segment recorded at their restaurant.

Recipe note from Kate Jacoby: "This custard is so simple. I use a coconut milk, but you could use any plant milk – oat milk, almond milk, anything. I use coconut milk because it’s rich and creamy. It's a great canvas for just about any kind of flavor you want to jump into."

Ingredients

• 2 ears corn (about 1 cup kernels)

• 1 1/2 cups plant-based milk (i.e. soy milk)

• 1 cup coconut milk

• 2 TBSP agave nectar

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp agar powder

• 1 TBSP cornstarch

Directions

1) Shave the corn kernels off the cobs into a medium saucepan.

2) Add the milk and coconut milk, agave, vanilla, salt and agar. Heat over medium, stirring occasionally, until it comes to a boil, about 10 minutes. Keep the mixture at a rolling boil to allow the agar to fully dissolve, stirring occasionally, about 5 minutes.

3) Carefully transfer the mixture to a blender. Add the cornstarch and blend for 30 seconds.  (Make sure the top of your blender is secure when blending hot liquids!)

4) Strain the contents through a sieve into a clean saucepan, bring just to a boil, and immediately remove from the heat. Ladle the custard into six heat-resistant ramekins or serving dishes.

5) Allow the custards to cool at room temperature for 30 minutes before transferring to a refrigerator. Let them chill for at least 2 hours before serving.