**** start this early, as the batter needs to cool before you put the eggs in
Ingredients:
3 larges ears of corn shucked
1 Cup heavy cream
1/2 Cup whole milk
1 1/2 Tbsp seasalt
3 Tbsp butter unsalted room temp
2 Tbsp flour
4 large eggs whites and yolks separated
Directions:
Position rack in centre of oven, preheat to 400C,
Cut corn kernals off, use back of knife to get any extra bits
Put kernals, cream and milk into pot, and bring to boil over med heat
Simmer for 3 mins
Add salt
Transfer 1/2 of mixture into blender and puree until very smooth, then pour rest into blender
Clean the pot, then add butter, melt over med heat, add flour, stirring constantly until smooth, ladle in the corn, allowing to simmer between each ladle of corny goodness
Let mixture cool completely, Butter the souffle dish, make sure you have enough hot water to surround souffle dish
then mix in egg yolks into mixture
Beat egg whites into stiff peaks, then fold into mixture, and pour into souffle dish. Place souffle dish into a roasting pan and fill up to 3/4 up the side with hot water
Bake for 30 mins, then add tinfoil to prevent the top from browning too much.
Bake for another 15 - 25 mins, until it is golden brown and is just set, but jiggly in the centre. Let it cool in the waterbath until you can remove the dish with your hands. Serve while still warm.
Ingredients:
3 larges ears of corn shucked
1 Cup heavy cream
1/2 Cup whole milk
1 1/2 Tbsp seasalt
3 Tbsp butter unsalted room temp
2 Tbsp flour
4 large eggs whites and yolks separated
Directions:
Position rack in centre of oven, preheat to 400C,
Cut corn kernals off, use back of knife to get any extra bits
Put kernals, cream and milk into pot, and bring to boil over med heat
Simmer for 3 mins
Add salt
Transfer 1/2 of mixture into blender and puree until very smooth, then pour rest into blender
Clean the pot, then add butter, melt over med heat, add flour, stirring constantly until smooth, ladle in the corn, allowing to simmer between each ladle of corny goodness
Let mixture cool completely, Butter the souffle dish, make sure you have enough hot water to surround souffle dish
then mix in egg yolks into mixture
Beat egg whites into stiff peaks, then fold into mixture, and pour into souffle dish. Place souffle dish into a roasting pan and fill up to 3/4 up the side with hot water
Bake for 30 mins, then add tinfoil to prevent the top from browning too much.
Bake for another 15 - 25 mins, until it is golden brown and is just set, but jiggly in the centre. Let it cool in the waterbath until you can remove the dish with your hands. Serve while still warm.
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