Souffleed corn pudding
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cups half and half
- 4 eggs separated
- 4 cups corn kernels
- 1 cup thinly sliced green onions
- 1 1/2 tbsp chopped fresh thyme
- 1 tsp salt
- 3/4 tsp freshly ground pepper
Heat oven to 350°F. Generously butter shallow 2 quart glass or ceramic baking dish.
Melt butter in medium saucepan over medium heat. Whisk in flour; cook and stir 2 to 3 minutes or until mixture is smooth and begins to turn pale golden brown. Slowly whisk in half and half; cook, stirring constantly, 2 to 3 minutes or until mixture thickens and comes to a boil. Remove from heat.
Place egg yolks in large bowl. Whisk about one third of the butter mixture into yolks; whisk yolk mixture back into remaining butter mixture. Cook and stir over medium low heat 2 to 3 minutes or until sauce thickens. Pour into same large bowl; stir in corn, green onions, thyme, salt and pepper. Cool slightly, about 5 minutes.
Place egg whites in medium bowl; beat at medium high speed until firm but not stiff peaks form. Stir about one forth of the whites into corn mixture. Gently fokd in remaining whites until combined. Spoon into baking dish.
Bake 45 to 50 minutes or until pudding is puffed and golden brown with firm edges. Serve immediately.
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