Corn Soufflé Puddings

Corn Soufflé Puddings
Photo by Scott Phillips


  • ¼ cup unsalted butter; more for the ramekins
  • ½ cup heavy cream
  • 3 large eggs, separated
  • 2 or 3 grinds black pepper
  • 1 tsp. kosher salt
  • 1 Tbs. sliced fresh chives
  • 1 cup milk
  • + 2 more ingredients
    • ¼ cup all-purpose flour
    • 2 cups corn kernels (from about 3 ears)

Put the milk and 1-1/4 cups of the corn kernels in a blender. Blend until puréed. Strain the purée through a medium-fine sieve, using a rubber spatula to push through as much pulp as possible; you’ll have about 1-1/2 cups purée. In a heavy-based saucepan, melt the butter over low heat. Whisk in ...

View full recipe at Fine Cooking


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