Yield: 6 Servings
|12 larges||Ear of corn; fresh|
|1½ cup||Heavy cream|
1. 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.
2. 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.
3. 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.
Recipe By : Twenty-One Federal/modified by tpogue@...
Posted to MC-Recipe Digest V1 #236 Date: Tue, 8 Oct 1996 21:44:59 -465800 From: Terry Pogue <tpogue@...>