Freshly picked corn produces the best corn pudding. Buy small to medium-size ears and, after shucking and deskilling them, stand each ear on end and cut off the kernels (about three rows at a time) with a sharp knife. Do not slice too deep—the outer half of the kernel is the tastiest. If you cannot find good corn, frozen white "baby" corn is a good alternative. The pudding dish should bake in a pan of boiling water, as the recipe directs. The water keeps the temperature constant so that the texture of the pudding will be smooth.
Assemble these supplies:
- 2 cups kernels cut from 4 ears fresh corn, or frozen white corn, defrosted
- 2 teaspoons chopped fresh dill or chervil, or 1 teaspoon dried chervil
- 3 large eggs
- 1 teaspoon salt
- 1 cup heavy cream
- Additional fresh dill for garnish (optional)
Steps in preparation:
- Preheat oven to 350 degrees.
- Bring water to a boil to pour around baking dish.
- Place corn kernels in lightly greased shallow baking dish and sprinkle dill on top.
- Using whisk, beat eggs about 10 strokes in small bowl.
- Add salt and cream and beat to incorporate.
- Pour custard over corn and dill and stir briefly.
- Place baking dish with corn pudding in larger dish.
- Pour enough boiling water into larger dish so that water comes about halfway up side of pudding dish.
- Place dishes on middle rack of oven.
- Bake 35 to 40 minutes, or until knife inserted 11/2 inches in from edge of baking dish comes out clean.
- The center will set after pudding is removed from oven.
- Garnish with additional fresh dill, if desired.
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