Recipe

Corn Custard Souffle Recipe

	Recipediva / All my dishes 2 years, 1 month ago This is simple delicious. Light and airy. This recipe comes from NYC somewhere. I think I got it out of Bon Appitit VERY very long ago. I just love this stuff. YOu can serve it as a main meal or Brunch along with salad or tomato salad in summer when they are fresh.... More Prep:10m Cook:65m Servings:6	Recipediva
	cornsouffle

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egravinapo

Ingredients

1 cup canned or fresh corn (chopped slightly)

2 3/4 cup milk

1 teaspoon salt

1 cup yellow cornmeal

1/2 cup sweet butter cut into 1" pieces

3 eggs, room temp, separated

2 teaspoons sugar or to taste

1/4 teaspoon nutmeg.

Directions

In medium saucepan boil corn in 2 cups of milk, salt.

Slowly add cornmeal.

Stir until very thick, remove from heat and stir in the butter.

Add rest of the 3/4 milk.

Blend in yolks, one at a time.

Add sugar.

This part can be made up to 6 hours ahead of time.

Then before baking, beat whites, stiff not dry.

Fold in 1/4 of whites then fold in the rest.

Pour into 2 quart souffle dish.

Bake 10 minutes at 400

turn down to 375 for 50-55 minutes.

Enjoy!

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Comments

henrie 2 years, 1 month ago said:
This sounds really good, they use to make a really good one at the hospital cafe, I'll give your recipe a try and see how close it comes to theirs. Thanks for posting your recipe.

putercop 2 years, 1 month ago said:
I've made corn custard before but never a corn custard souffle! That is a great idea! That's another on my to do list.
Bill

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