Fresh Corn Puddings
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 6 ears fresh corn, shucked
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
- 1⁄16 cup cup unsalted butter, melted and cool
- 3 large eggs, beaten lightly
Directions
- Preheat oven to 350°F and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn.
- With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
- (There should be about 2 cups grated corn with liquid.) In a bowl whisk together remaining ingredients and stir into corn until combined well.
- Ladle mixture evenly into ramekins.
- Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
- Remove ramekins from water and cool slightly on rack, about 5 minutes.
- Run a knife around edges of ramekins and invert each pudding onto a serving plate.
- Makes 8 individual corn puddings.
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