Corn and Cumin Custard

• 1 tablespoon butter
• 2 cups heavy cream
• 1 head garlic, split in half
• 1 cup fresh sweet corn, cut off the cob, reserving 2 cobs
• 1 tablespoon cumin
• 4 egg yolks
• Salt and pepper

1. Preheat the oven to 350 degrees.
2. Grease the ramekins with butter.
3. In a sauce pot, combine the cream, garlic head, and corn cobs.
4. Bring the liquid up to a boil and reduce to a simmer.
5. Simmer for 10 minutes to infuse the garlic.
6. Remove from the heat and strain.
7. Add the corn to the cream mixture.
8. In a mixing bowl, whisk the yolks and cumin together.
9. Temper the cream into the yolks.
10. Season with salt and pepper.
11. Ladle the custard into 4-ounce ramekins.
12. Place in a water-bath and bake for 1 hour or until the custards set.
13. Remove from the oven and the water-bath.
14. Allow the custards to rest for 5 minutes before inverting and serving.

butter, heavy cream, garlic, fresh sweet corn, cumin, egg yolks, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/corn-and-cumin-custard-recipe.html (may not work)