Corn Custards with Berry Compote
Sweet summer corn adds its signature flavor to these creamy custards, and yellow cornmeal thickens while enhancing the color and flavor. Don’t be tempted to use frozen kernels here—you want the pure, milky, robust flavor found only in the fresh kind. At the market, look for corn, either yellow, white, or bi-colored, with green husks and silks that are slightly brown on top. Don’t forgo the water bath step; the hot water cushions the custards while they cook, shielding them from the intense heat of the oven and preventing curdling or cracking. It is best to use a roasting pan with handles for the water bath; you can safely remove it from the oven without spilling hot water on you. Make the Berry Compote using your favorite berries. You can also top the custards with whipped cream and mint sprigs. This dessert is delicious served warm, at room temperature, or cold.