Categories: Blueberries, Dessert

Ingredients

• 1 3/4 cups whole milk
• 1 tablespoon finely grated lemon zest
• 1/4 cup heavy whipping cream
• 1 cup fresh corn kernels, preferably white corn
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 cup ripe blueberries, preferably tiny wild blueberries, picked over

Directions

1. Preheat oven to 325°; butter an 8-inch square glass baking dish.

2. Put on a kettle of water to boil for the water bath, and have ready a 9 × 12 inch baking pan.

3. Bring the milk and zest just to a boil in a medium saucepan over med-high heat.

4. Remove the pan from the heat, cover, and steep for 5 minutes.

5. Pour the mixture through a fine strainer set over a large glass measure or bowl; whisk in the cream, and let cool to room temperature.

6. Pulse the corn in a food processor just until coarsely chopped.

7. Beat the butter with an electric mixer on medium speed in a bowl until light and fluffy.

8. Add the sugar, flour, and salt and beat, scraping down the sides of the bowl as needed, until smooth.

9. Add the eggs one at a time, beating well after each addition.

10. Add the milk mixture and whisk until smooth.

11. Gently stir in the corn and blueberries.

12. Transfer the mixture to the square baking dish and place in the baking pan.

13. Place the pan in the oven and pour enough boiling water into the baking pan to come halfway up the sides of the baking dish.

14. Bake for 55-60 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean.

15. Transfer baking dish to a wire rack to cool slightly, and serve warm.

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