Individual White Corn and Chèvre Puddings
Serves: 6 to 8
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.
- 3 tablespoons butter, plus extra for dishes Add to list
- 1 small sweet onion, finely chopped Add to list
- 1 teaspoon thyme Add to list
- 3 tablespoons flour Add to list
- 2 cups milk or half-and-half Add to list
- 3 eggs, well beaten Add to list
- 2 cups white corn kernels (see note) Add to list
- 4 ounces chèvre cheese Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper Add to list
- Roasted Cherry Tomatoes Add to list
- A few leaves of arugula (optional) Add to list
Position rack in center of oven and preheat to 350° F. Butter 8 (6-ounce) ramekins, or you may cook this in a 1 1/2-quart casserole dish.
Melt butter in a sauté pan over medium heat. Add chopped onions and thyme and sauté until very soft, 6 to 8 minutes. Mix in flour and stir for 3 to 4 minutes (don’t let this mixture brown.) Stir in milk and cook, stirring, until it bubbles and thickens lightly. Transfer to a bowl and cool slightly.
Add eggs and whisk to blend. Stir in corn, chèvre and salt. Season with pepper.
Pour batter into the prepared ramekins. Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Serve puddings with Roasted Cherry Tomatoes and a few leaves of arugula.
When removing corn kernels, stand the cob upright and carve off 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, PCC Chef