Fresh Corn Custard Cups - cooking recipe

Ingredients

6 ears fresh corn on the cob
1 (14 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups water
1 pinch salt
1/2 teaspoon freshly grated nutmeg (approx)

Preparation

Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down on the mixture.
Put the corn juice in a saucepan along with the evaporated and condensed milk and salt.
Simmer over a medium heat for about 10 minutes stirring constantly until the mixture becomes creamy and slightly thickened.
Pour into 6 custard cups or ramekins, grate the nutmeg lightly over the top and allow to cool.
Refrigerate for at least 4 hours before serving.
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