Fresh Sweet Corn Puddings with Berries

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Author: Amanda
Yield: 6 servings 1x

Description

Discover the irresistible Fresh Sweet Corn Soufflé Pudding with Berries—a light, creamy dessert that combines sweet corn, vanilla, and lemon zest. Perfectly fluffy and topped with fresh berries, this easy-to-make soufflé is a summer delight you won’t want to miss.

Ingredients

Scale

FOR PREPARING THE RAMEKINS:

2 tablespoons butter, at room temperature
Granulated sugar, for sprinkling in the ramekins

LEMON SUGAR:

2 tablespoons (25 grams) granulated sugar
Zest of about 1/2 of a large lemon

CORN PUDDING:

2 cups (304 grams) fresh sweet corn kernels (from 2–3 ears of corn)
1 cup heavy cream
1/2 teaspoon kosher salt
1/2 cup granulated sugar (100 grams), divided
1/2 cup (60 grams) all-purpose flour
8 tablespoons butter (113 grams), cut into 8 pieces, at room temperature
Zest of 1 lemon
2 large eggs, separated and yolks reserved, plus 2 egg whites, at room temperature
1 tablespoon vanilla extract or vanilla paste

FOR SERVING:

Confectioners’ sugar, for dusting
Fresh berries, such as blueberries, blackberries, and/or raspberries
Vanilla crème fraiche, optional (I used Vermont Creamery, but you can also use plain unsweetened crème fraîche mixed with vanilla paste or a vanilla bean)

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Instructions

Preheat the oven to 400° with a rack in the middle position.
Thoroughly coat six 6-ounce ramekins with two tablespoons softened butter (a pastry brush is a great tool for this), then sprinkle sugar in each one, turning to coat and pouring out the excess. Transfer to a rimmed baking sheet and set aside while you prepare the rest of the recipe.
For the lemon sugar: In a small bowl, combine the sugar and lemon zest; rub together with your fingers until fragrant and the sugar has turned yellow. Set aside.
To prepare the pudding: Add the corn, cream, and salt to a blender and process until high until as smooth as possible, about 15–20 seconds.
Whisk the flour and 1/4 cup (50 grams) of granulated sugar in a large saucepan. Add the corn purée and whisk to combine. Heat the pan over medium and cook, stirring constantly with a rubber spatula, until the mixture comes to a boil and thickens, about 5–7 minutes. It will form a shiny paste when done. Add the butter, one tablespoon at a time, whisking to combine fully. Once all the butter has been thoroughly incorporated, transfer to a large mixing bowl and set aside to cool to room temperature. When cool, whisk in the two reserved egg yolks, zest of 1 lemon, and vanilla.
In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until white and foamy. With the mixer still running, gradually add in the remaining 1/4 cup (50 grams) granulated sugar. Continue to whip until soft peaks form, about 1–2 minutes more. Fold about a quarter of the egg whites into the corn mixture to lighten it. Gently fold in the remaining egg whites until no streaks remain; take care not to overmix and deflate the egg whites.
Divide the mixture evenly among the 6 ramekins; they will be full almost to the top. An ice cream scoop can help you transfer the pudding mixture more evenly and cleanly. Run a finger around the inside top of each ramekin to form a channel/lip between the top of the pudding mixture and the side of the ramekin (you’ll be removing a bit of the mixture from each ramekin by doing this). This will help the pudding rise evenly and avoid overflows (though you still may have one!). Sprinkle the tops evenly with the lemon sugar.
Bake until golden brown and significantly risen, 22–25 minutes. Do not open the oven door while baking, but you can check at the 22-minute mark; the puddings should jiggly slightly when you shake the baking sheet. The soufflés will rise spectacularly but will deflate as they cool, so serve as quickly as possible after they come out of the oven if you want to maintain the soufflé effect. They are still incredibly delicious once they start to deflate. Dust with powdered sugar and serve with fresh berries and vanilla crème fraiche, if desired.