Sweet Corn Custard

Ingredients

• 2 medium ears fresh corn, shucked
• 1 quart heavy cream
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/4 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
• 2 large eggs
• 6 large egg yolks

Directions

1. Slice the kernels off the corn, and set the cobs aside. In a large, heavy-bottomed saucepan, combine the kernels, cobs, cream, sugar, salt, vanilla bean, and vanilla seeds. Bring everything to a vigorous boil, then take the pan off the heat. Pour the mixture into a bowl, cover it, and chill it for at least 12 hours and up to 2 days.
2. Heat the oven to 275 degrees F.
3. In a medium bowl, whisk the eggs with the egg yolks. Remove and discard the corn cobs. Slowly add half of the cream mixture to the eggs, whisking until smooth, then whisk in the remaining cream mixture. Pour the custard through a fine-mesh sieve into a bowl.
4. Arrange 8 4-ounce ramekins or custard cups in a deep baking dish or roasting pan, leaving space between them. Spoon or pour the custard evenly into the ramekins.
5. Cover the baking dish with aluminum foil, but leave the front edge open, then carefully move the dish to the oven. Pour warm water into the baking dish until it comes halfway up the sides of the ramekins, then crimp the foil closed tightly.
6. Bake for 20 minutes. Turn the pan, carefully lift the foil to release the steam, then cover it tightly again. Continue baking, opening the foil every 15 to 20 minutes to vent the steam and resealing it afterward, until the custards are set around the edges but still a little loose in the middle, about 1 hour. If they need longer, check them at 5 minute intervals.
7. Take off the foil. Move the baking dish to a wire rack, and let the custards come to room temperature while still sitting in the water bath. Lift them out of the water and refrigerate them, uncovered, until fully set, about 1 hour.
8. After the custards are set, you can refrigerate them, loosely covered with plastic wrap, for up to 2 days.