Corn Soufflé Puddings

Ingredients

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

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