Categories: Side dishes
Ingredients
- 1 Cup Milk
- 2 Cups corn kernels (divided)
- 1/4 Cup unsalted butter
- 1/4 Cup flour
- 3 eggs, separated
- 1 Tbs. sliced fresh chives
- 1 tsp coarse salt
- 2 or 3 grinds black pepper
- 1/2 Cup Heavy whipping Cream
Directions
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In blender container, combine milk and 1 1/4 cups of the corn kernels.
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Blend until pureed.
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Strain puree through medium-fine sieve, using rubber spatula to push through as much pulp as possible (about 1/12 cups puree).
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In heavy saucepan, melt butter over low heat. Whisk in flour.
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Cook for 1 minute, whisking constantly.
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Slowly whisk in corn puree over medium-low heat.
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Cook, whisking occasionally until mixture becomes as thick as pudding, 3-5 minutes.
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Pour into large bowl
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Cool to room temperature.
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When corn mixture is cool, stir in egg yolks, remaining 3/4 cup corn, chives, salt and pepper.
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In clean, dry bowl, beat egg whites until soft peaks form.
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Working quickly, use rubber spatula to gently stir half of the whites into corn mixture.
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Fold in remaining whites.
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Generously butter six 6-ounce ramekins.
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Fill ramekins just over 3/4 full.
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Set ramekins in 9×13 in baking dish.
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Add water to baking dish to come halfway up sides of ramekins.
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Bake in 400 degree oven until puffed, set and golden brown (about 25-30 minutes), rotating pan once during baking.
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Remove puddings from baking dish.
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Cool for 15 minutes.
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Slide knife around edge of each ramekin.
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Gently invert pudding into palm of your hand
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Set puddings browned-side up close but not touching in oval baking dish.
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(If desired, cover and refrigerate for up to 1 day).
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To serve, pour cream over and around puddings. Heat in 400 degree oven, until cream bubbles and puddings repuff slightly, about 10 minutes.