10 cups of fresh corn kernels with the milk, stripped from the cob
5 Tblsp of flour
3.5 cups of heavy cream
10 eggs beaten
5 Tblsp sugar
1.25 tsp white pepper
5 tsp salt
dashes of dill and nutmeg to taste
Pulse the corn in a food processor or blender until semi smooth. You can add some of the cream if there is a problem.
Place corn in a large bowl. Whisk in the rest of the ingredients. Transfer to a butter greased lasagna style pan or half sheet pan . Filling should come half way up as it will rise.
Place in a larger baking pan to create a ban marie and pour boiling water half way up the sides. Bake at 325 until set and firm, 45 – 60 minutes depending on your oven.
| Topics: Recipes |