Main Ingredients:

12 large ear of corn -- fresh

1 1/2 cups heavy cream

1 teaspoon sugar

2 tablespoons flour

1 whole egg

1 egg yolk

2 tablespoons butter

dash salt

Cooking Preparation of the Recipe:

Shuck the corn and scrape 6 of the ears using a knife. Transfer

the whole kernels to a small saucepan. Add a cup of cream or a bit

more if necessary, to submerge them. Blend in the sugar and salt

to taste. Bring to a boil, reduce the heat and cook until the cream

is slightly thickened, about five minutes. Drain the corn, reserving

the cream and set both aside.



Using a four sided hand grater, scrape the kernels off the remaining

ears of corn into a large mixing bowl. Add the flour, whole egg

and egg yolk and whisk until foamy. Fold in the reserved corn

kernels. Blend in the reserved cream. Lightly butter an 8 x 8 inch

glass baking dish. Pour in the corn mixture. Cut the two tablespoons

of butter into small bits and dot the top of the pudding with it.

Place the pan on the center rack of the oven and bake 30 minutes,

or until just set. Transfer to a rack to cool slightly before

serving.

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