These succulent little puddings are so easy to put together, and they make a perfect quick brunch, lunch or light dinner entrée.
Ingredients
- 3 tablespoons butter
- 1 small sweet onion, finely chopped
- 1 teaspoon thyme
- 3 tablespoons flour
- 2 cups milk or half and half
- 3 eggs, well beaten
- 2 cups white corn kernels (see note)
- 4 ounces chèvre cheese
- 1 teaspoon salt
- Freshly ground pepper
- Candied Heirloom Tomatoes
- A few leaves of arugula (optional)
Preparation
- Position rack in center of oven and preheat to 350° F. Butter 8 six-ounce ramekins (or a 1-1/2 quart casserole dish).
- Melt the butter in a sauté pan over medium heat. Add chopped onion and thyme and sauté until very soft, about 6 to 8 minutes. Mix in the flour and stir for about 3 to 4 minutes (don’t let this mixture brown.) Stir in the milk and cook, stirring, until it bubbles and thickens lightly. Transfer to a bowl and cool slightly. Add the eggs and whisk to blend. Stir in the corn, chèvre and salt. Season with pepper.
- Pour the batter into the prepared ramekins. Bake the puddings until a knife inserted into the center comes out clean, about 35 to 40 minutes. Serve the puddings with the Candied Heirloom Tomatoes and a few leaves of arugula.
Suggestions
When it’s the peak of summer, try adding roasted chiles, sweet peppers, smoked salmon or fresh garden herbs.
Recipe modified with permission from PCC Natural Markets.
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