Basic Creme Brulee
INGREDIENTS:
3 tb Butter or margarine
3 tb Flour
1 1/2 c Warmed lowfat milk, whole
-milk or light cream
3 c Fresh corn kernels, cut
-from about 5 ears of corn
Salt to taste
White pepper to taste
3 tb Butter or margarine
3 tb Flour
1 1/2 c Warmed lowfat milk, whole
-milk or light cream
3 c Fresh corn kernels, cut
-from about 5 ears of corn
Salt to taste
White pepper to taste
----ADD FOR VARIETY----
Chopped chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry powder Crumbled bacon
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.
Chopped chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry powder Crumbled bacon
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.