Corn Pudding

4 ears fresh corn
3 tablespoons unbleached flour
3 eggs, beaten
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground pepper
(optional) dash ground dried spicebush berries or allspice
2 tablespoons butter
2 cups milk

  1. With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups.
  2. Preheat the oven to 325F.
  3. In a large bowl, combine corn and flour.
  4. Beat in eggs and seasonings.
  5. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture.
  6. Pour mixture into a buttered 2-quart baking dish. Place dish in a pan of hot water and bake 50-60 minutes, until custard has set.

Chef: Nice, light and fluffy, lots of corn

Personal/Team: Really flavorful, similar to the corn custard made earlier int he quarter. It seemed watery on the bottom. I think this would have been great if we had added some chilies to it.

Lessons Learned:  Cooking any sort of custard, should use a waterbath to gently cook and not overcook It's OK if there is water in the bottom of the dish, you would just serve with a slotted spoon to drain the water and keep the good parts.