| Prep Time Cook Time | Servings 6 | Difficulty Intermediate |
Ingredients
- 3 ears Corn
- 2 cups Cream
- 3 whole Large Eggs
- 2 whole Large Egg Yolks
- ¼ teaspoons Salt
- 1 dash Cayenne Pepper Sauce
- 1 cup Grated Parmesan Cheese
Preparation Instructions
Preheat oven to 325 degrees.
Cut kernels off cobs. Heat cream to a boil, add kernels and then turn off heat and let corn steep for 10 minutes. Blend in a blender until corn is pureed. Strain mixture through a fine mesh strainer. Discard pulp remaining in strainer.
Whisk eggs and yolks and then add a little of the cream mixture at a time, tempering the eggs. Stir in pepper sauce.
Pour mixture into 6 buttered one-cup ramekins.
Bake for 30 minutes, until set in centers. Remove from oven and let cool to room temperature.
Sprinkle cheese on the tops in a thin layer. Using a kitchen torch or broiler, toast the cheese on tops until golden brown.
Notes (from me):
Use fresh corn, much better flavor.
Needs more spicy flavor - not enough in the recipe.
Also, it came out almost sweet - needs a more salty zing to counteract that. Maybe mix the cheese in the recipe then put a butter/bread crumb mix on top?
Maybe spray ramekins for easier removal? (Cools too slow without being removed.)
From Tasty Kitchen!
Let me know what you think!
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