You probably wouldn't think and much less, hope, to read about dental health on a food blog, but, my dental woes  and their impact on my ability to eat normally, have got me thinking about how important my teeth are to me as a food writer and blogger. Oh yeah!!

When you're as long in the tooth as I am, a simple extraction is seldom the answer to everything, so my troubles won't end until my root canal job is finally done with. I don't like dentists and probably never will. The dental surgeon I fell into the hands of about 2 months ago did nothing to change my mind, only cement my existing impressions of the dental fraternity, which can be summed up in one word - *pfffft*

Yesterday I had another appointment with Doctor Doom but at the last moment was taken care of by another dental surgeon, who was blessedly, much less dour and much more personable. No permanent expression of disapproval, no gleefully administered multiple injections into the gum, no finger wagging and lecturing. Still can't say I like dentists, but this time, I'm not dreading my next visit quite so much.

It all ended well except I haven't been able to eat since last night. So ravenous did I wake up this morning that I was willing to slurp creamed corn straight out of the can. I tried but almost jumped out of my skin when a squishy kernel got between the affected grinder and the one above. I blitzed the corn with my stick blender but it lacked appeal, hungry though I was.

Inspired by a fail proof Chawan Mushi recipe posted by Biren at Roti n Rice, I decided to make a version with the blitzed corn.  I only got one of the four cups as I was too slow. My boys wolfed down the rest, before the cups could even chill properly. I will be making this again, and not just after run ins with my dentist's drill.

I picked up some "hardware" at the dental pharmacy after the nasty business was taken care of.  Anything to avoid the devil's, I mean, dentist's chair. Check this big guy out :

It's a three wayer (oh, stop smirking!) as in it cleans all 3 sides of your tooth in one stroke. Genius. It works very nearly as well as my powered toothbrush, without charging, batteries or the annoying buzz. The silicone bristles are gentle but retain their shape better, repel moisture and discourage bacterial proliferation. LOVE it! Anyone else using one of these?

10 mins        Cook 15 mins        Makes 4 cups

1 can (1 3/4 cups) creamed corn
2 eggs
140 ml (2/3 cup) water
2 tsp vanilla extract
2 level Tbsp light brown sugar
1/2 level tsp ground nutmeg (optional)
1/3 level tsp salt

Fill the bottom of a steamer 2/3 full with water and set pot to boil with the lid on.

Blitz the corn to a smooth or slightly grainy puree and pour into a large mixing bowl or jug.

In a separate bowl, whisk together the eggs, water, vanilla, sugar, nutmeg and salt until sugar and salt are completely dissolved. Try not to froth the mixture as you do this.

Pour the egg mixture through a fine sieve and into the blitzed corn. Stir gently until thoroughly mixed, again avoiding the formation of bubbles.

Put four cups, ramekins or small bowls into the upper layer of the steamer and divide the mixture equally amongst them. Remove the lid from the boiling pot and gently lift the steamer top onto it. Avoid tilting and ensure the cups are level  or they will look messy and the custards will not be level. Replace lid, turn down heat to minimum and steam very gently for 15 minutes.

Turn off heat and leave custards undisturbed for 15 minutes to settle and firm up before opening lid. Remove custards from steamer and serve hot, or cool down and chill before serving with a swirl of whipped cream, if you like.