email this pageIngredients
9 ears fresh corn
3 eggs
1 cup heavy cream
1/3 cup milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
Instructions
3 eggs
1 cup heavy cream
1/3 cup milk
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
1. Preheat oven to 350F. Cut corn kernels off the cobs; “milk” the ears by scraping each cob firmly with the back of a knife.
2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ˝ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean. Serves 6.
Recipe courtesy of Holly Hill Inn, Midway, Ky., "Relish the American Table," Nov. 5, 2006.
Nutritional Information
2. In a large bowl, lightly beat eggs with cream, milk, sugar and salt. Add the corn.
3. Pour melted butter into 6 individual (4- to 6-ounce) ramekins or into a 2-quart glass or ceramic baking dish. Tilt ramekins to coat sides and bottoms. Divide corn mixture among ramekins.
4. Place ramekins or baking dish into in a water bath (a pan filled with water, up to about ˝ inch below the edge of the dishes) and bake 50 to 60 minutes or until the eggs are set and a knife comes out clean. Serves 6.
Recipe courtesy of Holly Hill Inn, Midway, Ky., "Relish the American Table," Nov. 5, 2006.
Per serving: 450 calories, 26g fat, 12g prot., 42g carbs, 11g fiber, 460mg sodium.
