- 6 ears fresh corn, shucked
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 3 large eggs, beaten lightly
- Preheat oven to 350° F. and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn. With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl. (There should be about 2 cups grated corn with liquid.)
- In a bowl whisk together remaining ingredients and stir into corn until combined well. Ladle mixture evenly into ramekins. Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack, about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.