Fresh Corn Puddings

This is absolutely delicious!!

Preheat oven to 350f and butter eight 1 / 2-cup ramekins.

Into a large bowl coarsely grate corn.

With back of a large knife , gently scrape each cob and add any remaining pulp and liquid to bowl.

In a bowl whisk together remaining ingredients and stir into corn until combined well.

Ladle mixture evenly into ramekins.

Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.

Bake corn puddings in middle of oven 50 minutes , or until tops are slightly puffed and golden and firm to the touch.

Remove ramekins from water and cool slightly on rack , about 5 minutes.

Run a knife around edges of ramekins and invert each pudding onto a serving plate.

Makes 8 individual corn puddings.

fresh corn, heavy cream, milk, sugar, salt, black pepper, unsalted butter, eggs