Ingredients:

  • 4 large eggs (200g), room temperature
  • 1/2 cup (120g) plain Greek yogurt, 2% or full fat
  • 1/4 cup (50g) raw honey
  • 3 tbsp (45ml) quality bourbon
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp (5g) fine sea salt
  • 2 cups (320g) fresh or frozen sweet corn, patted dry
  • 1 can (425g) no-sugar-added cream-style corn
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch ceramic baking dish.
  2. In a large mixing bowl, whisk the eggs and honey together vigorously for 2-3 minutes until light, foamy, and slightly increased in volume to ensure a light texture.
  3. Gently whisk in the Greek yogurt, melted butter, and bourbon until the mixture is fully emulsified and smooth.
  4. Sift in the flour, salt, and nutmeg. Whisk until no large dry clumps remain, creating a structural lattice for the custard.
  5. Fold in the whole kernel sweet corn and the canned cream-style corn using a silicone spatula until evenly distributed.
  6. Pour the mixture into the prepared ceramic dish. Bake for 45 minutes, or until the edges are golden brown and the center has a slight, firm jiggle when shaken.
  7. Remove from the oven and let rest for 10 minutes before serving to allow the custard to set completely.