Sweet Fresh Corn Pudding
We can’t wait til summer to make Vivian Howard’s light, elegant sweet corn soufflés. OR Our summery take on the classic French soufflé.
- Makes6 servings
- Cook Time1 hour
- Active time plus cooling40 minutes active
- 2
This is our adaptation of a recipe from Vivian Howard's “Deep Run Roots” that transforms sweet summer corn into a light, elegant dessert. Fresh corn is best, as the kernels are tender and succulent; you'll need three ears to yield the 2 cups kernels. Frozen corn kernels work, too, but make sure to fully thaw them, then pat dry with paper towels to remove excess moisture. For convenience, the unbaked, sugar-sprinkled soufflés can be covered with plastic wrap and refrigerated up to 2 hours before baking. Or if you don't plan to serve all six, extras can be covered tightly with plastic wrap then foil and frozen for up to a week. To bake from frozen; simply uncover (do not thaw), set on a baking sheet and bake for 25 to 30 minutes; they may rise slightly less than when baked fresh, but still will be delicious. Serve hot from the oven with fresh blackberries, raspberries and/or blueberries.
Don't forget to thoroughly clean the bowl and beaters you use to whip the egg whites. Any residual oils will prevent the whites from attaining the proper airiness. Don't open the oven during baking; this will cause the soufflés to deflate.
Step 1
Heat the oven to 400°F with a rack in the middle position. Generously butter six 6-ounce ramekins.
Sprinkle each with 1 teaspoon sugar and turn to coat, then tap out the excess. Place the ramekins on a rimmed baking sheet; set aside.
Step 2
In a small bowlcombine 27 grams (2 tablespoons) white sugar with 1 teaspoon of lemon zest. Using your fingers, work them together, then set aside.
Step 3
In a large saucepan,whisk together the flour and 54 grams (¼ cup) of white sugar. In a blender, combine the corn, cream and salt, then puree just until smooth, about 15 seconds.
Whisk the puree into the flour mixture, then set the pan over medium and cook, stirring constantly with a silicone spatula, until the mixture reaches a boil and forms a thick, shiny paste, 5 to 7 minutes.
Remove from the heat, then stir in the butter 2 tablespoons at a time until fully incorporated. Transfer to a large bowl and cool to room temperature, about 5 minutes. Whisk in the egg yolks, the remaining 3 teaspoons zest and the vanilla.
Step 4
In a stand mixerwith the whisk attachment, whip the egg whites on medium-high until light and foamy.
With the mixer running, slowly add the remaining 54 grams (¼ cup) white sugar, then continue to whip until the whites hold soft peaks when the whisk is lifted, 1 to 2 minutes; do not overwhip.
Using a silicone spatula, fold about a quarter of the whites into the corn mixture until just a few streaks remain. Gently fold in the remaining whites, taking care not to deflate them.
Step 5
Divide the mixtures evenlyamong the prepared ramekins.
Run the tip of your thumb along the inside edge of each ramekin to create a small channel; this gives the soufflés better rise.
Sprinkle with the lemon sugar, dividing it evenly.
Step 6
Bake until golden brownand well risen, 20 to 22 minutes; they should jiggle slightly when the baking sheet is gently shaken.
Do not open the oven door during baking. Transfer the baking sheet to a wire rack. Dust the soufflés with powdered sugar (if using) and serve right away.
