CUSTARD CORN SOUFFLE

 

  • Cooking Time: 60 plus minutes
  • Servings: 6-8
  • Preparation Time: 15 minutes

Ingredients

  • •1 cup canned or fresh corn (chopped slightly)
  • •2 3/4 cup milk
  • •1 teaspoon salt
  • •1 cup yellow cornmeal
  • •1/2 cup sweet butter cut into 1" pieces
  • •3 eggs, room temp, separated
  • •2 teaspoons sugar or to taste
  • •1/4 teaspoon nutmeg.

Directions

  • 1.In medium saucepan boil corn in 2 cups of milk, salt.
  • 2.Slowly add cornmeal.
  • 3.Stir until very thick, remove from heat and stir in the butter.
  • 4.Add rest of the 3/4 milk.
  • 5.Blend in yolks, one at a time.
  • 6.Add sugar.
  • 7.This part can be made up to 6 hours ahead of time.
  • 8.Then before baking, beat whites, stiff not dry.
  • 9.Fold in 1/4 of whites then fold in the rest.
  • 10.Pour into 2 quart souffle dish.
  • 11.Bake 10 minutes at 400
  • 12.turn down to 375 for 50-55 minutes.
  • 13.Enjoy!

Notes

This is simple delicious. Light and airy. This recipe comes from NYC somewhere. I think I got it out of Bon Appitit VERY very long ago. I just love this stuff. YOu can serve it as a main meal or Brunch along with salad or tomato salad in summer when they are fresh

Categories: Brunch  Creamy  Eggs  Savory  Side Dish  Sweet  Vegetable 
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