Baked Corn Pudding

Serves 12-14

Preparations and notes

• Use a roasting pan that holds a 9 x 13 casserole
• Butter or spray  the bottom and sides of the casserole.

Ingredients

• 10 ears of corn shucked and cooked for 5 minutes or 5 cups of frozen corn, thawed
• 2 cups yellow onion diced small
• 1 oz/wt  butter – unsalted
• 2 cup heavy (not whipping) cream
• 1 cup milk, whole
• 2 tbsp cornstarch slaked with 4 Tblsp  from the measured 1 cup of milk
• 8 eggs separated
• 2 cups Ricotta
• 4 oz Goat Cheese
• 1/4 tsp Tabasco
• 1 tsp Salt
• 1/2 tsp pepper

Method

• Cut the corn from cob, or If using frozen corn, toss with pinch of sugar.
• Saute onion in butter over medium heat.
• Add corn and cook for 2 minutes.
• Add cream and cook at a rapid  simmer until mixture thickens-about 5 min.
• Transfer corn mixture to a large bowl and allow to cool slightly.
• Mix  in milk and corn starch, stirring until smooth.
• Add the egg yolks, ricotta, goat cheese, tabasco, salt and pepper.
• Taste for seasoning.
• Preheat casserole dish in 350 oven.
• Bring 1 gal water to boil for bain marie.
• Whip egg whites  to stiff peaks with a little salt then gently  fold into corn mixture.
• Pour corn mixture into hot casserole and set in a high sided roasting pan.
• Pour water half way up the outside of the casserole.

Bake 45 min at 350 until firm to touch.
Can be served hot or cold.