Main Ingredients:

12 large ear of corn -- fresh1 1/2 cups heavy cream1 teaspoon sugar2 tablespoons flour1 whole egg1 egg yolk2 tablespoons butterdash salt

Cooking Preparation of the Recipe:

Shuck the corn and scrape 6 of the ears using a knife. Transferthe whole kernels to a small saucepan. Add a cup of cream or a bitmore if necessary, to submerge them. Blend in the sugar and saltto taste. Bring to a boil, reduce the heat and cook until the creamis slightly thickened, about five minutes. Drain the corn, reservingthe cream and set both aside.Using a four sided hand grater, scrape the kernels off the remainingears of corn into a large mixing bowl. Add the flour, whole eggand egg yolk and whisk until foamy. Fold in the reserved cornkernels. Blend in the reserved cream. Lightly butter an 8 x 8 inchglass baking dish. Pour in the corn mixture. Cut the two tablespoonsof 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 beforeserving.

Browse by categories