Corn Sformati

Recipe from Pete Peterson

4 eggs
2 cups freshly cut corn kernels
2 tablespoons all-purpose flour
5 tablespoons unsalted butter, separated
1 tablespoon olive oil
2 cups whole milk
1/2 teaspoon sea salt
¼ teaspoon grated nutmeg
½ cup dry breadcrumbs
½ cup grated Parmesan cheese

1. Heat the oven to 350°F. In a medium-size frying pan, bring ½ cup water to a boil with 2 tablespoons of the unsalted butter. Stir in the corn kernels and reduce the heat to a simmer. Continue cooking till the water has evaporated and the kernels are soft. Do not let the kernels brown. Set aside to let the kernels cool.
2. To make a béchamel sauce, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Mix in the flour and stir for about 5 minutes, and then gradually stir in the milk and salt, until the mixture thickens but is still quite liquid. Set aside to cool.
3. Meanwhile separate the eggs and reserve the whites.
4. Butter 8 small soufflé dishes and coat each with the breadcrumbs.
5. Puree the corn kernels in a blender or food processor; add about 1 cup of the cooled béchamel sauce and puree till the mixture is quite smooth. Pour the egg mixture into a bowl, and whisk in the remaining béchamel sauce and the egg yolks.
6. Beat the egg whites till firm, but not with dry peaks appearing. Carefully fold the egg whites into the corn-béchamel mixture and distribute into the soufflé dishes. Sprinkle each with the grated Parmesan cheese and bake for about 15 minutes or until the cheese is browned and a skewer inserted into the center of the mixture comes out clean. Serve at your desired temperature.