Corn pudding

 
                                Corn Pudding
 
 Recipe By     : Twenty-One Federal/modified by tpogue@idsonline.com
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      large         ear of corn -- fresh
    1 1/2  cups          heavy cream
    1      teaspoon      sugar
    2      tablespoons   flour
    1      whole         egg
    1                    egg yolk
    2      tablespoons   butter
           dash          salt
 
 1. 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 five minutes.
 Drain the corn, reserving the cream and set both aside.
 
 2. Using a four 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.
 
 3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
 Cut the two tablespoons of 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.
 
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 Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
 Carbohydrate; 157mg Cholesterol; 86mg Sodium