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Individual Corn Pudding




Source of Recipe


LHJ


List of Ingredients




# 2 boxes (10 oz. each)frozen corn kernels, thawed
# 2 tablespoons sugar
# 1 teaspoon coarse salt
# 1/2 teaspoon freshly ground pepper
# 1-3/4 cups half-and-half
# 2 large eggs
# 2 large egg yolks
# 1/4 heaping teaspoon freshly ground nutmeg
# 2 tablespoons all-purpose flour
# 6 tablespoons chopped fresh chives, plus additional whole chives for garnish

Recipe



Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups. In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Puddings will continue to set as they cool. Serve pudding warm or at room temperature, garnished with whole chives,