| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
| 2 |
md |
Onions; chopped |
| 1/4 |
c |
Plus 2 tablespoons flour |
| 4 |
|
Eggs |
| 6 |
c |
Frozen corn kernels; (about 28 ounces), |
|
|
; thawed |
| 2 |
c |
Milk |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Position rack in center of oven and preheat to 350F. Butter two 6-cup
souffle dishes. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and
saute until very soft, about 12 minutes. Mix in flour and stir 4
minutes. Transfer to bowl and cool to lukewarm. Add eggs to onion
mixture and whisk to blend. Mix in corn, milk and salt. Season with
pepper.
Divide batter evenly between prepared dishes. Bake puddings until
knife inserted into center of each comes out clean, about 1 hour.
Spoon onto plates.
Makes 12 servings.
Bon Appetit November 1992
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