FRESH CORN PUDDING
Vegetable puddings are like custards – they are bound with cream and eggs. They're good accompaniments for main courses that are not too rich.
For this one, find the freshest, sweetest corn and add chopped red pepper, parsley, and leeks. Yum!
Makes 4 portions
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3 ears fresh corn
5 slices bacon, coarsely chopped
1 cup chopped leeks
1/3 cup diced red bell pepper
2 cups heavy or whipping cream
3 egg yolks
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh Italian (flat-leaf) parsley
||Fill a large pot with water and bring it to a boil. Drop the corn into the boiling water and cook for 5 minutes.
Drain, and rinse the corn under cold water. When it is fully cooled, cut the kernels from the cob and set aside.|
||Preheat the oven to 350°F.|
||Sauté the bacon in a small skillet over medium heat until crisp. Remove it from the skillet and drain on paper towels.
Add the leeks and red pepper to the skillet and sauté over medium heat for 5 minutes. Remove them from the skillet and set aside.|
||Combine the reserved corn with the cooked bacon, leeks, and red pepper in a bowl. Mix well, and then scatter over
the bottom of a 6 x 4-inch baking dish.|
||Whisk together the cream, egg yolks, mustard, Worcestershire, Tabasco, salt and pepper, and parsley.
Pour this into the baking dish and bake for 45 minutes. Serve immediately.|
Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.