Corn Pudding Soufflé
This is easy to make and not too rich.
- 3 tablespoons unsalted butter Add to list
- 2 tablespoons all-purpose flour, plus extra for dusting Add to list
- 3 ears of fresh corn, shucked Add to list
- 1 cup milk, heated Add to list
- 4 large egg yolks Add to list
- 2 tablespoons half-and-half Add to list
- 1 teaspoon coarse salt Add to list
- 1/2 teaspoon freshly ground white pepper Add to list
- 1 teaspoon sugar Add to list
- 1/4 teaspoon freshly grated nutmeg Add to list
- 6 large egg whites Add to list
Bring a large pot of water to a boil. Meanwhile, grease a 9 x 13-inch glass baking dish with 1 tablespoon of the butter, then dust with flour, shaking out excess. Preheat oven to 350° F.
Add corn to pot of boiling water and turn off the heat. Remove from water after about 5 minutes and let cool.
Cut the kernels from the cobs; you should have about 1 3/4 cups.
Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour, then cook for 2 minutes, stirring. Slowly stir in the milk. Cook for about 5 minutes, stirring constantly, until the sauce thickens.
Slowly whisk in the egg yolks. Cook for 3 minutes, stirring constantly. Add the half-and-half, salt, pepper, sugar and nutmeg, stirring to combine. Fold in the corn kernels. Transfer to a mixing bowl and set aside.
Beat the egg whites until soft peaks form. Add half the whites to the corn mixture, folding to combine.
Beat the remaining whites until stiff peaks form. Fold into the corn mixture. Transfer to the prepared baking dish and bake for 20 to 25 minutes, until the top has lightly browned and the filling is set.
Source: PCC Sound Consumer, September 2011
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