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

1. In blender container, combine milk and 1 1/4 cups of the corn kernels.

2. Blend until pureed.

3. Strain puree through medium-fine sieve, using rubber spatula to push through as much pulp as possible (about 1/12 cups puree).

4. In heavy saucepan, melt butter over low heat. Whisk in flour.

5. Cook for 1 minute, whisking constantly.

6. Slowly whisk in corn puree over medium-low heat.

7. Cook, whisking occasionally until mixture becomes as thick as pudding, 3-5 minutes.

8. Pour into large bowl

9. Cool to room temperature.

10. When corn mixture is cool, stir in egg yolks, remaining 3/4 cup corn, chives, salt and pepper.

11. In clean, dry bowl, beat egg whites until soft peaks form.

12. Working quickly, use rubber spatula to gently stir half of the whites into corn mixture.

13. Fold in remaining whites.

14. Generously butter six 6-ounce ramekins.

15. Fill ramekins just over 3/4 full.

16. Set ramekins in 9×13 in baking dish.

17. Add water to baking dish to come halfway up sides of ramekins.

18. Bake in 400 degree oven until puffed, set and golden brown (about 25-30 minutes), rotating pan once during baking.

19. Remove puddings from baking dish.

20. Cool for 15 minutes.

21. Slide knife around edge of each ramekin.

22. Gently invert pudding into palm of your hand

23. Set puddings browned-side up close but not touching in oval baking dish.

24. (If desired, cover and refrigerate for up to 1 day).

25. To serve, pour cream over and around puddings. Heat in 400 degree oven, until cream bubbles and puddings repuff slightly, about 10 minutes.

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