Fresh Sweet-Corn Vanilla Bean Pudding Cakes

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1 vanilla bean
• 3 tbsp unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/4 tsp fine salt
• 1/2 tsp baking powder
• for dusting powdered sugar
• for serving whipped cream

Instructions

1. 1Preheat the oven to 350°F and lightly butter four 6-ounce ramekins. Set them in a baking dish that will hold a water bath later.
2. 2In a blender combine the corn kernels with the milk and cream. Split the vanilla bean, scrape the seeds into the blender, and puree until mostly smooth with a few flecks of corn remaining.
3. 3Melt the butter in a small saucepan, then pour it into a mixing bowl with the sugar and whisk until sandy. Beat in the eggs one at a time until the mixture lightens slightly.
4. 4Stir the flour, salt, and baking powder together, then fold into the egg mixture. Stream in the corn puree and mix gently until you have a pourable, fragrant batter.
5. 5Divide the batter evenly among the prepared ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. 6Bake for 28 to 32 minutes until the tops are puffed, lightly golden, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
7. 7Carefully lift the ramekins from the water bath and cool on a rack for 10 minutes. The cakes will settle slightly and smell sweet-corn and vanilla.
8. 8Dust with powdered sugar and serve warm with a dollop of whipped cream so the last of summer corn feels like dessert comfort.