Serves 6
Ingredients
4 Cups Fresh corn (taken off the cob)
4 oz. Unsalted butter
½ oz. Salt
Pinch Pepper
2 Cups Heavy cream
2 Eggs
2 Egg yolks
3 oz. Clarified butter
9 Sheets Phyllo dough
Procedure
Preheat oven to 400 degrees
Filling:
In a pot, on medium heat slowly sauté the corn in the butter until the corn is translucent and tender (corn will not have color).
Add salt, pepper and heavy cream.
Let the cream simmer for about five minutes. Take pot off of heat. Add the eggs in one at a time, while whisking quickly.
Let pot and mixture sit for five minutes, then pour mixture into a bowl and let cool.
Phyllo:
Take the Phyllo sheets one at a time and brush sparingly with the clarified butter. Ensure that you butter sheets completely on both sides, with the exception of the final sheet.
As you finish buttering each sheet, layer them on top of each other on a table. Remember not to butter the top of the final sheet.
After you have buttered and layers all of the Phyllo sheets, cut 24 circles out of the sheets with a four-inch round circle cutter.
Final Procedures:
In a small, one-ounce muffin tin (12 muffin pan), place one circle in each muffin ‘slot'.
The sides of the Phyllo circles will fold into the pan and form the shape of cups.
Place a quarter-ounce of corn custard mixture in the Phyllo cups and "top off" (sprinkle) with cumin seed.
Bake for 10 -12 minutes or until golden brown.