Ingredients:

  • 4 large Eggs (Room Temperature)
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Whole Milk
  • 1/4 cup Unsalted Butter, melted (plus extra for greasing)
  • 1/4 cup All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 2 cups Corn Kernels (fresh, frozen, or canned and drained)
  • 2 tablespoons Fresh Chives, finely chopped (optional garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your chosen 9-inch baking dish with butter.
  2. If using canned or frozen corn, ensure it is thoroughly drained and patted dry. Gently melt the unsalted butter and allow it to cool slightly.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, salt, pepper, and nutmeg until well combined.
  4. In a separate medium bowl, whisk the 4 room-temperature eggs thoroughly until slightly frothy. Gradually whisk in the heavy cream and whole milk until smooth.
  5. Slowly drizzle the slightly cooled melted butter into the egg mixture while continuously whisking to ensure the butter is fully incorporated.
  6. Pour the wet mixture over the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps of flour are acceptable.
  7. Gently fold in the corn kernels until evenly distributed.
  8. The Water Bath (Bain-Marie): Place your prepared baking dish inside a large roasting pan. Pour the corn pudding mixture into the dish.
  9. Carefully place the roasting pan into the preheated oven. Then, pour hot water into the roasting pan, filling it until the water reaches about halfway up the sides of the corn pudding dish.
  10. Bake for 45 to 50 minutes. The pudding is done when the edges are set and a knife inserted about one inch from the edge comes out clean. The top should be lightly golden brown.
  11. Carefully remove the dish from the water bath and allow it to rest for 5–10 minutes before serving. The pudding will continue to set as it cools.
  12. Garnish with fresh chives or parsley just before serving.