Puffy Corn Pudding

Best with: Grilled steak, roast chicken.

1/2 cup fresh milk
1/2 cup canned cream-style corn
1/2 cup canned whole corn kernels
2 tablespoons butter
2 tablespoons all-purpose flour
2 egg yolks
1/4 cup whole kernel corn
salt and pepper
2 egg whites
3 tablespoons heavy cream

1  Purée fresh milk, canned cream-style corn, canned whole corn kernels.

2  In a pan, melt butter, add all-purpose flour; mix well.

3  Pour in corn-milk mixture; cook until thick. Cool.

4  Add egg yolks, whole kernel corn; season with salt and pepper.

5  Beat egg whites to stiff peaks; fold into mixture; transfer to 4 buttered ramekins.

6  Bake bain-marie for 30 minutes or until puffed. Cool for 20 minutes; unmold.

7  Place in individual baking containers, pour heavy cream. Bake at 400ºF until puffed.

Photography by Miguel Nacianceno │ Food Preparation by Jun Jun De Guzman │ Styling by Paulynn Chang-Afable │Art Direction by Jonathan Roxas

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