1 ⅔ cups corn kernels, cut from 4 ears of raw corn
⅔ cup whole milk
⅔ cup heavy cream
1 tbsp. unsalted butter
1 ½ tbsp. all-purpose flour
2 large eggs, separated
Preheat the oven to 400° and butter four 1-cup ramekins. In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes. Puree half of the mixture in a blender. Return the puree to the saucepan.
In another medium saucepan, melt the butter. Add the flour and cook over moderately high heat, stirring, for 1 minute. Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt. Remove from the heat and whisk in the egg yolks. Let cool until warm, about 20 minutes.
In a large, stainless steel bowl, beat the egg whites with a hand held mixer, adding a pinch of salt until firm peaks form. Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites. Spoon the mixture into the ramekins. Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins. Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
Bake for about 30 minutes until the puddings are just slightly jiggly in the center.
Recipe Courtesy Of: Food & Wine Magazine
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