Hale Aina Cookbook: Island Harvest

Throw a great dinner party with six gourmet recipes from Hale Aina Award-winning chefs.

(page 2 of 6)

Locally grown:  Kahuku corn, eggs, shallots, thyme. Photo by: Monte Costa

Savory Kahuku Corn Pudding

Serves 4  

12th Avenue Grill

 

4     large ears Kahuku corn
1½ cups cream (or half-and-half)
1     large egg
1     tablespoon chopped shallots (or onion)
½   teaspoon fresh thyme
salt to taste

 

 

 

 

Photo by: Monte Costa

 

1. Prep the corn:

Cut the corn off the cob and lightly sauté, or roast in a hot oven for 10 minutes. Salt to taste. Let cool, and fill four ramekins or small baking bowls (5- to 6- ounce capacity) evenly with the corn.

2. Do the rest:

Combine all other ingredients in a bowl, and mix. Pour the cream mixture over the corn till the ramekins are about ¾ full.

3. Bake the pudding:

Put the ramekins in a hot-water bath (water should come halfway up the sides) and bake covered at 350˚F for about 30 minutes. Uncover and bake for another 20 to 25 minutes, until the top starts to brown. The pudding should shake a little, like firm Jell-O. Serve warm.

  

TIP: Gorgeous and low maintenance: Make these puddings ahead of time and rewarm in the oven at 350˚F, covered, for 10 minutes.

 

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