* Exported from MasterCook Mac * Corn Pudding Recipe By : Twenty-One Federal Serving Size : 6 Preparation Time :0:00 Categories : Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lg Fresh corn ears 1 1/2 c Heavy cream 1 ts Sugar 2 tb Flour 1 Egg 1 Egg yolk 2 tb Butter 1 ds Salt Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce the heat and cook until the cream is slightly thickened, about 5 minutes. Drain the corn, reserving the cream and set both aside. Using a 4 sided hand grater, scrape the kernels off the remaining ears of corn into a large mixing bowl. Add the flour, whole egg, and egg yolk, and whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved cream. Lightly butter an 8x8" glass baking dish. Pour in the corn mixture. Cut the 2 tb butter into small bits and dot the top of the pudding with it. Place the pan on the center rack of the oven and bake 30 minutes, or until just set. Transfer to a rack to cool slightly before serving. Modified by: Per serving: 358 Cal; 29 g Fat (68% CFF); 6 g Protein; 24 g Carbs; 157 mg Cholesterol; 86 mg Sodium - - - - - - - - - - - - - - - - - -