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Ingredients
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| half and half cream: 2 cups |
| eggs: 4 (separated) |
| sweet yellow corn: 4 cups |
| green onions - spring or scallion (chopped): 1 cup (thinly sliced) |
| fresh thyme: 1 1/2 Tbl (chopped) |
| salt: 1 tsp |
| black pepper: 3/4 tsp (fresh ground) |
Souffleed Corn Pudding
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Heat the oven to 350ºF.
- Generously butter a 2-quart glass or ceramic baking dish.
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook - stirring constantly - for 2-3 min or until mixture is smooth and begins to turn a pale golden brown.
- Slowly whisk in the half and half.
- Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
- Remove from the heat.
- Place the egg yolks in a large bowl, whisk lightly to break them up a little.
- Whisk in about 1/3 of the butter mixture into the egg yolks.
- Now, whisk the yolk mixture back into the remaining butter mixture.
- Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
- Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
- Cool slightly, about 5 minute.
- Place the egg whites in a medium bowl.
- Beat at medium high speed until firm but not stiff peaks form.
- Stir about 1/4 of the whites into the corn mixture.
- Gently fold in the remaining whites until combined.
- Spoon into the greased baking dish.
- Bake for 45-50 min or until pudding is puffed and golden brown with firm edges. The center will be wobbly but will not run like a liquid.
- Serve immediately - the pudding will sink (deflate) as it cools.