Amanda and I ate at Cafe Pasqual's in Santa Fe in the late 90s and the sweet corn dish lives on in our memories.
At one point I had the recipe but that was in the early '00 and before my recording online the recipes I had it in my head.
But Amanda and I remember it contained: fresh corn, cream, butter, eggs, and baking powder. And I don't remember any flour? And looking around at recipes has been fruitless.
But Amanda and I remember it contained: fresh corn, cream, butter, eggs, and baking powder. And I don't remember any flour? And looking around at recipes has been fruitless.
MY TEST RECIPE: I am trying for a smaller amount this is a 1/2 recipe and we served 4
corn souffle: bake 350F 60-70 minute (test the time in 30 min x)
3 cups fresh corn cut from the cob (used 3 ears to get 3 cups)
3 eggs
1/4 cup sugar
1 cup cream
1/2 tsp salt
1/2 tsp baking powder
2 tbsp corn meal
2 tsp corn starch
2-3 tbs melted butter
Place all but 1 cup of the corn kernels in a large blender and add the maple syrup, eggs, milk, salt, cayenne, corn meal, arrowroot and baking powder. Blend until smooth and pour into a large bowl (unless your blender can fit it all, then blend everything in the blender and skip the bowl.)
Stir the melted butter and cream into the corn mixture along with the remaining 1-cup whole corn kernels.
Pour into your prepared with butter baking dish.
Place all but 1 cup of the corn kernels in a large blender and add the maple syrup, eggs, milk, salt, cayenne, corn meal, arrowroot and baking powder. Blend until smooth and pour into a large bowl (unless your blender can fit it all, then blend everything in the blender and skip the bowl.)
Stir the melted butter and cream into the corn mixture along with the remaining 1-cup whole corn kernels.
Pour into your prepared with butter baking dish.
Place your baking dish on top of a baking sheet (to ensure even, slow baking) and bake for approximately 60-70 minutes (1/2 batch in Ramekins took 40 minutes), or until the pudding is golden brown and has a slight wiggle to it but there is no liquid under the surface.
Allow cooling slightly before serving.
Allow cooling slightly before serving.
This can be made a day ahead and kept covered and refrigerated.
The next day, remove it from the fridge an hour before placing it in the oven.
Reheat covered at 350 for 20 minutes or until warmed through.
1st batch: I made them in ramekins and this batch served 4.
I cooked them ahead of time for 40 minutes and then reheated at 350F for 15 minutes then served them immediately. the dish was delicious but I put this in the list of special occasions because of all the butter used.
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