 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Ingredients:
4 cups corn (from 6 ears) |
1 cup packaged fresh basil leaves, torn |
3 tablespoons all-purpose flour |
1 tablespoon sugar |
1 cup milk |
1 cup heavy cream |
4 large eggs, lightly beaten |
Directions:
1. Preheat oven to 350°F with rack in middle. Butter a 2 1/2-quart shallow baking dish.
2. Pulse half of corn in a food processor until coarsely chopped. Transfer to a large bowl and stir in basil, flour, sugar, remaining corn, and 1/4 teaspoon salt. Whisk in milk, cream, and eggs until combined.
3. Pour into baking dish and bake until center is just set, 45 minutes to 1 hour. Let stand 15 minthes before serving.
|
|