Corn Custard Souffle / Sweet Corn Souffle

Corn Custard Souffle / Sweet Corn Souffle

 
Directions

• 1 cup canned or fresh corn
• 2 3/4 cup milk
• 1 tsp salt
• 1 cup yellow corn meal
• 1/2 cup sweet butter, cut into pieces  
• 3 eggs, room temperature, separated
• 2 tsp sugar
• 1/4 tsp nutmeg

Directions


In a medium saucepan boil corn in 2 cups of milk with salt. Slowly add cornmeal. When it is thick remove
from the heat and stir in butter. Add the rest of the 3/4 cup milk.Blend in yolks ,one at a time,to this add sugar and nutmeg. Beat the egg whites till stiff and fold in 1/4 of whites, then fold in  the rest. pour into ramekins and bake for 10 minutes at 400 degree F ,then turn down to 375 for 40 to 45 minutes
.
Recipe Courtesy : Grouprecipes.com