Corn Soufflé Puddings

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