Roast Beef Dinner with Corn Custard

 
Sirloin Tip  has become one of our favourite cuts of beef to roast.  

Melt in the mouth tender when roasted rare and full of flavour.    At 500°F it takes less than 30 minutes to roast a little 1.5 to 2 pound roast.  Perfect size for dinner with enough  leftover  for a couple of  beef dip sandwiches.

Along with the mashed potatoes and peas 

I also baked my favourite corn custard.   I don’t know why I don’t make this more often.  
This recipe is out of the Victory Garden Cookbook and I’ve been using this recipe for almost 30 years. I make it with fresh corn when in season but it is also delicious made with canned or frozen corn.

Light Corn Custard

Source: Victory Garden Cookbook

2 cups scraped corn (or canned or frozen)
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
2 tablespoons melted butter/margarine

Combine ingredients and spoon into a 1 1/2 quart baking dish.
(can also be made in individual ramekins) Place in
a roasting pan; pour boiling water two-thirds up side of the baking
dish.  Bake in a preheated 350°F oven for 1 hour or until the top is
golden and a knife tests clean.  Serve immediately.

For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.

5 Comments Add yours

  1. Rachelle S says:

    That looks good! You guys always have the best meals! =)

  2. Linda says:

    I am soooo hungry and your dinner looks absolutely perfect Ann!

  3. Kim S. says:

    Hi, Ann! It's Kim from eGullet. I made the corn custard tonight and it was fabulous! I am also staying up past my intended bedtime (we raked all day and I'm beat) perusing your amazing blog. I've missed your posts at eG, but now that I've found your site, I'll just come here every day! Bravo!

  4. Carole says:

    Fabuloso, straight onto my shortlist for a feature. Cheers from Carole's Chatter!

  5. cindyr says:

    i think i need to go somewhere and eat something. wasn't hungry 1 minute ago until i saw this~!

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