Summer Corn Pudding
Summer Corn Pudding by Lizthechef
Corn pudding is a true summer staple -- everyone has a favorite way of making it, and it can range from ultra-rich and creamy to something more sprightly. Lizthechef's light, airy pudding falls within the latter camp. Made with milk instead of cream, it calls for only the barest hint of flour to thicken the custard, resulting in a tender, eggy base. The corn kernels are lightly sautéed in butter with plenty of scallions before they're folded into the pudding, which is flecked with fresh basil, cayenne and grated cheddar. The pudding has a hint of sweetness, both from the corn and a spoonful of honey, a detail we love. It's a great balance of flavors and textures -- perfect for any time of day. - A&M
The ingredients: eggs, corn, butter, milk, cheddar cheese, honey, scallions, basil, cayenne and flour.
Scallions succumb to the knife.
Stripping corn -- the adventurous way.
Melting the butter in the pan to sauté the corn and scallions.
The smell in the kitchen was intoxicating at this point.
Now, for the custard...
What's going on with that honey bear?
Our egg yolks were a lovely rich yellow.
We added the still-hot corn to the custard gradually so we didn't scramble the eggs.
We may have added just a little extra cheese -- whoops!
And more cheese on top.
Lovely!
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