471. CORN and BACON CUSTARD PUDDING

serves 2


2 cups, fresh corn kernels (use best-quality defrosted or canned corn if fresh is unavailable)
1 1/2 cups, milk
2 tablespoons, unsalted butter – plus more to butter the baking dish
2 tablespoons, all-purpose flour
2 eggs – beaten
1/4 teaspoon, salt
1/4 teaspoon, freshly ground pepper
3 slices, thick-cut bacon – fried until crisp and then crumbled
1/4 cup, grated Cheddar cheese
chopped green onions for garnish
[If serving as a breakfast dish: warm maple syrup to drizzle over]

Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1-quart baking dish.

Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, and cook – stirring constantly – for 2-3 minutes.

Drain the corn and whisk the milk into the flour mixture. Simmer until slightly thickened – about 5 minutes.

Remove the pan from the heat, and whisk in the eggs. Stir in the corn, salt, pepper and bacon.

Pour the mixture into the prepared baking dish, and sprinkle the grated cheese on top. Place the dish in the preheated oven and bake for about 45 minutes – until the custard is brown on top and firm to the touch. Allow the custard to rest for 10 minutes before serving – then spoon it into bowls and top with the chopped green onions.

NOTES: This dish may be made ahead and refrigerated, if desired. It will lose some of its light, velvety texture, but some believe that the flavor is even better when made ahead.

If made ahead, warm the refrigerated, baked custard in a 375-degree oven for about 20 minutes, or until heated through. Spoon into shallow bowls and garnish with the chopped green onions.


courtesy of: Breakfast in Bed, Jesse Ziff Cool, HarperCollins, 1997