Corn Souffle With Creamed Onion Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe that I obtained from a coworker a few years back. It is a mainstay in my home especially when I have company. Everyone loves this, especially me. Enjoy Ingredients:
3 tablespoons unsalted butter |
1 medium white onion finely chopped |
3 ears fresh corn kernels and liquid scraped from cobs |
4 eggs |
1 teaspoon cornstarch |
1 cup heavy cream |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
sauce |
1 tablespoon unsalted butter |
1 medium white onion coarsely chopped |
2/3 cup heavy cream |
1/4 teaspoon salt |
2 teaspoons soy sauce |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350 the adjust oven rack to center position.
2. Lightly butter 6 custard cups and set them into a large baking dish.
3. Sauté onion in butter in large skillet over medium heat until translucent.
4. Add corn kernels and liquid then continue to sauté until corn is soft.
5. Remove from heat and let cool.
6. In a blender process half the corn mixture with eggs, cornstarch and cream until smooth.
7. Transfer processed corn mixture to a large bowl then add salt, pepper and remaining corn.
8. Fold to blend mixture then pour into prepared custard cups.
9. Carefully pour warm water into the baking pan to come halfway up the sides of custard cups.
10. Bake 40 minutes then remove from oven and immediately remove cups from water bath.
11. For sauce sauté onion in butter until golden brown then add cream and reduce by half.
12. Season with salt, soy sauce and pepper the remove from heat and set aside.
13. Pour sauce over corn custard and serve immediately.
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