Souffleed corn pudding

Posted on May 8, 2022

Souffleed corn pudding

Are you looking for recipe inspiration? Souffleed corn pudding special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Souffleed corn pudding What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Souffleed corn pudding, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Souffleed corn pudding delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Souffleed corn pudding is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Souffleed corn pudding yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Souffleed corn pudding using 9 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Souffleed corn pudding:

  1. 1/4 cup unsalted butter
  2. 1/4 cup all purpose flour
  3. 2 cups half and half
  4. 4 eggs separated
  5. 4 cups corn kernels
  6. 1 cup thinly sliced green onions
  7. 1 1/2 tbsp chopped fresh thyme
  8. 1 tsp salt
  9. 3/4 tsp freshly ground pepper

Steps to make a Souffleed corn pudding

1
Heat oven to 350°F. Generously butter shallow 2 quart glass or ceramic baking dish.
2
Melt butter in medium saucepan over medium heat. Whisk in flour; cook and stir 2 to 3 minutes or until mixture is smooth and begins to turn pale golden brown. Slowly whisk in half and half; cook, stirring constantly, 2 to 3 minutes or until mixture thickens and comes to a boil. Remove from heat.
3
Place egg yolks in large bowl. Whisk about one third of the butter mixture into yolks; whisk yolk mixture back into remaining butter mixture. Cook and stir over medium low heat 2 to 3 minutes or until sauce thickens. Pour into same large bowl; stir in corn, green onions, thyme, salt and pepper. Cool slightly, about 5 minutes.
4
Place egg whites in medium bowl; beat at medium high speed until firm but not stiff peaks form. Stir about one forth of the whites into corn mixture. Gently fokd in remaining whites until combined. Spoon into baking dish.
5
Bake 45 to 50 minutes or until pudding is puffed and golden brown with firm edges. Serve immediately.

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