Corn and Cumin Custard

Directions

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