I was watching Milk Street on TV and watched them make this amazing dessert. They genuinely looked like they were going bonkers on how great it tasted so I had to try it. YES!!!!! This is a FORKING AMAZING RECIPE!!!!! But it really is a soufflé’s so you have to eat it just made because it soon falls. Serving size is difficult to judge here. Original recipe says that it is 6 portions. I cut the recipe in half and I got two decent sized 4 inch ramekins that for me were two generous servings each so I got 4 servings from half the recipe.
Ingredients for around 4 servings
4 Tablespoons salted butter – cut in 4 pieces plus more for buttering the ramekins
1/4 cup + 1 Tablespoon sugar + more to sugar coat the inside of the ramekins
2 Tablespoons grated lemon zest – divided
1/4 cup all purpose flour
1 cup corn kernels
1/2 cup heavy cream
pinch sea salt
1 egg – separated
1 teaspoon vanilla
optional – finish with powdered sugar ( I skipped this)
Directions
Preheat oven to 400 degrees F and have a rack in the middle of the oven ready for the puddings.
Butter the inside of the ramekins and coat them with white sugar.
Make the sugar – lemon zest topping. In a cup mix together one tablespoon white sugar and 1/2 teaspoon lemon zest. Set this to the side.
In a medium sauce pot whisk together the flour and an 1/8 of a cup sugar. Blend together the corn, cream and salt until smooth. Whisk the corn mixture into the the flour mixture in your pot. Put on the pot to medium heat and stir to it gets to be a shiny paste. Take it off the heat and stir in the butter just a little at a time till it is incorporated. Let it cool a little and mix in the egg yolk, remaining lemon zest and vanilla.
In a separate bowl whip up the egg white till light and foamy. Add 1/8 cup white sugar and whip till you have soft peaks. Carefully fold whites into corn batter. Fill ramekins. Run your thumb along edges to make a channel so soufflé’s get a better rise. Sprinkle evenly with lemon zest sugar.
Place in middle rack of oven till golden brown and risen well (timing will differ….mine took 25 minutes)
Serve immediately and sprinkle with powdered sugar if desired.
A special THANKS!!!!!!!!!!!! to Vivian Howard and Milk Street Magazine for this FORKING AMAZING Recipe.
Can you make this in one Corning vs the ramekins? Or can glass Pyrex custard cups be used? Thank you.
Sure you can! Corning or Pyrex will work the same as long as they are similar in size. If the size differs then timing will differ.
I can’t wait to try this. Question though, did you used fresh corn from the cob cooked? Or right off the cob uncooked?
GOOD QUESTION! I know that I used uncooked corn. But from fresh…..I either cut it off cob…..or what I froze from fresh. It really is so crazy delicious…but it does fall since it is a soufflé. I used my extra fallen ones and stuffed them into peppers and that was good too! You are going to love the way this taste.