Individual White Corn and Chèvre Puddings

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

These succulent little puddings are so easy to put together, and they make a perfect quick brunch, lunch or light dinner. When it’s the peak of summer, try adding roasted chilies, sweet peppers or fresh garden herbs.

Ingredients

Preparation

Position rack in center of oven and preheat to 350° F. Butter 8 six-ounce ramekins. (Or you may cook this in a 1-1/2 quart casserole dish.)

Melt the butter in a sauté pan over medium heat. Add chopped onion and thyme and sauté until very soft, about 6 to 8 minutes. Mix in the flour and stir for about 3 to 4 minutes (don’t let this mixture brown.) Stir in the milk and cook, stirring, until it bubbles and thickens lightly. Transfer to a bowl and cool slightly. Add the eggs and whisk to blend. Stir in the corn, chèvre and salt. Season with pepper.

Pour the batter into the prepared ramekins. Bake the puddings until a knife inserted into the center comes out clean, about 35 to 40 minutes. Serve the puddings with the Roasted Cherry Tomatoes and a few leaves of arugula.

Notes

When removing corn kernels, stand the cob upright and carve off the kernels without cutting too deeply. Next, scrape any remaining juices and pulp from the cob with the back of your knife. All of this goes into the batter.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: chevre, corn, tomatoes

Comments

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Misleading...

Looks delicious, but this recipe isn't gluten free, as listed, unless one uses a gluten free flour.

Recipe correction

Thank you for catching this mistake. You're absolutely right, this recipe is not gluten free. We have made the correction and updated accordingly. Thanks for your feedback!

Best,
Lydia
PCC Creative Copywriter

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