Corn Souffle With Creamed Onion Sauce
From chefmeow 14 years agoIngredients
- 3 tablespoons unsalted butter shopping list
- 1 medium white onion finely chopped shopping list
- 3 ears fresh corn kernels and liquid scraped from cobs shopping list
- 4 eggs shopping list
- 1 teaspoon cornstarch shopping list
- 1 cup heavy cream shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- Sauce: shopping list
- 1 tablespoon unsalted butter shopping list
- 1 medium white onion coarsely chopped shopping list
- 2/3 cup heavy cream shopping list
- 1/4 teaspoon salt shopping list
- 2 teaspoons soy sauce shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat oven to 350 the adjust oven rack to center position.
- Lightly butter 6 custard cups and set them into a large baking dish.
- Sauté onion in butter in large skillet over medium heat until translucent.
- Add corn kernels and liquid then continue to sauté until corn is soft.
- Remove from heat and let cool.
- In a blender process half the corn mixture with eggs, cornstarch and cream until smooth.
- Transfer processed corn mixture to a large bowl then add salt, pepper and remaining corn.
- Fold to blend mixture then pour into prepared custard cups.
- Carefully pour warm water into the baking pan to come halfway up the sides of custard cups.
- Bake 40 minutes then remove from oven and immediately remove cups from water bath.
- For sauce sauté onion in butter until golden brown then add cream and reduce by half.
- Season with salt, soy sauce and pepper the remove from heat and set aside.
- Pour sauce over corn custard and serve immediately.
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