Fresh Corn Puddings

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 350°f and butter eight 1/2-cup ramekins.
• 2 into a large bowl coarsely grate corn.
• 3 with back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
• 4 (there should be about 2 cups grated corn with liquid.) in a bowl whisk together remaining ingredients and stir into corn until combined well.
• 5 ladle mixture evenly into ramekins.
• 6 put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
• 7 bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
• 8 remove ramekins from water and cool slightly on rack, about 5 minutes.
• 9 run a knife around edges of ramekins and invert each pudding onto a serving plate.
• 10 makes 8 individual corn puddings.