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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

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Turns out corn is the secret to a sturdy soufflé
Milk Street Bowtie Sweet Fresh Corn Pudding

Sweet Fresh Corn Pudding

1 hour (40 minutes active)

Free

This is our adaptation of a recipe from Vivian Howard's “Deep Run Roots” that transforms sweet summer corn into a light, elegant dessert. Fresh corn is best, as the kernels are tender and succulent; you'll need three ears to yield the 2 cups kernels. Frozen corn kernels work, too, but make sure to fully thaw them, then pat dry with paper towels to remove excess moisture. For convenience, the unbaked, sugar-sprinkled soufflés can be covered with plastic wrap and refrigerated up to 2 hours before baking. Or if you don't plan to serve all six, extras can be covered tightly with plastic wrap then foil and frozen for up to a week. To bake from frozen; simply uncover (do not thaw), set on a baking sheet and bake for 25 to 30 minutes; they may rise slightly less than when baked fresh, but still will be delicious. Serve hot from the oven with fresh blackberries, raspberries and/or blueberries.

8 tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins
135 grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins
4 teaspoons grated lemon zest, divided
65 grams (½ cup) all-purpose flour
2 cups corn kernels
1 cup heavy cream
¼ teaspoon kosher salt
2 large eggs, separated, plus 2 large egg whites, room temperature
2 teaspoons vanilla extract
Powdered sugar, to serve (optional)
Ingredients
  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins

  • 135

    grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins

  • 4

    teaspoons grated lemon zest, divided

  • 65

    grams (½ cup) all-purpose flour

  • 2

    cups corn kernels

  • 1

    cup heavy cream

  • ¼

    teaspoon kosher salt

  • 2

    large eggs, separated, plus 2 large egg whites, room temperature

  • 2

    teaspoons vanilla extract

  • Powdered sugar, to serve (optional)

Directions
  1. 01
    Heat the oven to 400°F with a rack in the middle position. Generously butter six 6-ounce ramekins. Sprinkle each with 1 teaspoon sugar and turn to coat, then tap out the excess. Place the ramekins on a rimmed baking sheet; set aside.
    See Demo
    04 18 19 Cpk 062
  2. 02
    In a small bowl combine 27 grams (2 tablespoons) white sugar with 1 teaspoon of lemon zest. Using your fingers, work them together, then set aside.
    See Demo
    04 18 19 Cpk 084
  3. 03
    In a large saucepan, whisk together the flour and 54 grams (¼ cup) of white sugar. In a blender, combine the corn, cream and salt, then puree just until smooth, about 15 seconds. Whisk the puree into the flour mixture, then set the pan over medium and cook, stirring constantly with a silicone spatula, until the mixture reaches a boil and forms a thick, shiny paste, 5 to 7 minutes. Remove from the heat, then stir in the butter 2 tablespoons at a time until fully incorporated. Transfer to a large bowl and cool to room temperature, about 5 minutes. Whisk in the egg yolks, the remaining 3 teaspoons zest and the vanilla.
    See Demo
    04 18 19 Cpk 106
  4. 04
    In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy. With the mixer running, slowly add the remaining 54 grams (¼ cup) white sugar, then continue to whip until the whites hold soft peaks when the whisk is lifted, 1 to 2 minutes; do not overwhip. Using a silicone spatula, fold about a quarter of the whites into the corn mixture until just a few streaks remain. Gently fold in the remaining whites, taking care not to deflate them.
    See Demo
    04 18 19 Cpk 271
  5. 05
    Divide the mixtures evenly among the prepared ramekins. Run the tip of your thumb along the inside edge of each ramekin to create a small channel; this gives the soufflés better rise. Sprinkle with the lemon sugar, dividing it evenly.
    See Demo
    04 18 19 Cpk 300
  6. 06
    Bake until golden brown and well risen, 20 to 22 minutes; they should jiggle slightly when the baking sheet is gently shaken. Do not open the oven door during baking. Transfer the baking sheet to a wire rack. Dust the soufflés with powdered sugar (if using) and serve right away.
    See Demo
    04 18 19 Cpk 320
Tip: Don't forget to thoroughly clean the bowl and beaters you use to whip the egg whites. Any residual oils will prevent the whites from attaining the proper airiness. Don't open the oven during baking; this will cause the soufflés to deflate.
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Sweet Fresh Corn Pudding

Get Ready to Cook

6

Servings

1 hour

(40 minutes active)

Tip

Don't forget to thoroughly clean the bowl and beaters you use to whip the egg whites. Any residual oils will prevent the whites from attaining the proper airiness. Don't open the oven during baking; this will cause the soufflés to deflate.

Ingredients
  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces, plus more for ramekins

  • 135

    grams (½ cup plus 2 tablespoons) white sugar, divided, plus more for ramekins

  • 4

    teaspoons grated lemon zest, divided

  • 65

    grams (½ cup) all-purpose flour

  • 2

    cups corn kernels

  • 1

    cup heavy cream

  • ¼

    teaspoon kosher salt

  • 2

    large eggs, separated, plus 2 large egg whites, room temperature

  • 2

    teaspoons vanilla extract

  • Powdered sugar, to serve (optional)

Step 1 of 6

Prepare Ramekins

salted butter
8
teaspoons white sugar

Heat the oven to 400°F with a rack in the middle position. Generously butter six 6-ounce ramekins.


Sprinkle each with 1 teaspoon sugar and turn to coat, then tap out the excess. Place the ramekins on a rimmed baking sheet; set aside.

Step 2 of 6

Combine Sugar and Zest

27
grams (2 tablespoons) white sugar
1
teaspoon grated lemon zest

In a small bowl combine 27 grams (2 tablespoons) white sugar with 1 teaspoon of lemon zest. Using your fingers, work them together, then set aside.

Step 3 of 6

Prepare Batter

65
grams (½ cup) all-purpose flour
54
grams (¼ cup) white sugar
2
cups corn kernels
1
cup heavy cream
¼
teaspoon kosher salt
8
tablespoons (1 stick) salted butter, cut into 8 pieces
2
large egg yolks
3
teaspoons grated lemon zest
2
teaspoons vanilla extract

In a large saucepan, whisk together the flour and 54 grams (¼ cup) of white sugar. In a blender, combine the corn, cream and salt, then puree just until smooth, about 15 seconds.


Whisk the puree into the flour mixture, then set the pan over medium and cook, stirring constantly with a silicone spatula, until the mixture reaches a boil and forms a thick, shiny paste, 5 to 7 minutes.


Remove from the heat, then stir in the butter 2 tablespoons at a time until fully incorporated. Transfer to a large bowl and cool to room temperature, about 5 minutes. Whisk in the egg yolks, the remaining 3 teaspoons zest and the vanilla.

Step 4 of 6

Whip Egg Whites

4
large egg whites
54
grams (¼ cup) white sugar

In a stand mixer with the whisk attachment, whip the egg whites on medium-high until light and foamy.


With the mixer running, slowly add the remaining 54 grams (¼ cup) white sugar, then continue to whip until the whites hold soft peaks when the whisk is lifted, 1 to 2 minutes; do not overwhip.


Using a silicone spatula, fold about a quarter of the whites into the corn mixture until just a few streaks remain. Gently fold in the remaining whites, taking care not to deflate them.

Step 5 of 6

Separate Batter Into Ramekins

Divide the mixtures evenly among the prepared ramekins.


Run the tip of your thumb along the inside edge of each ramekin to create a small channel; this gives the soufflés better rise.


Sprinkle with the lemon sugar, dividing it evenly.

Step 6 of 6

Bake and Serve

Powdered sugar, to serve (optional)

Bake until golden brown and well risen, 20 to 22 minutes; they should jiggle slightly when the baking sheet is gently shaken.


Do not open the oven door during baking. Transfer the baking sheet to a wire rack. Dust the soufflés with powdered sugar (if using) and serve right away.

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AUGUST 2019
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