Ingredients:

  • 4 Tbsp unsalted butter, divided (56 g)
  • 1/4 cup all-purpose flour (30 g)
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 3 large eggs, beaten lightly
  • 1 egg yolk
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 cups sweet corn kernels (fresh or thawed frozen, drained well, ~350 g)
  • 1 cup grated Gruyère or Emmental cheese (100 g)
  • 2 Tbsp fresh chives, finely chopped
  • 1/2 tsp smoked paprika (optional, for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch or 9-inch round baking dish with 1 tablespoon of the butter.
  2. Place the greased baking dish inside a larger roasting pan (for the water bath/Bain-Marie). Bring a kettle of water to a boil.
  3. Make the Roux: Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until a smooth paste (roux) forms.
  4. Create Béchamel: Slowly whisk in the cold milk and cream until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). Remove from heat immediately.
  5. Season the Sauce: Stir in salt, pepper, and nutmeg.
  6. Temper the Eggs: In a separate bowl, lightly beat the eggs and egg yolk. Slowly pour about one cup of the warm Béchamel into the beaten eggs while whisking vigorously to prevent scrambling.
  7. Complete the Custard: Pour the tempered egg mixture back into the main saucepan with the remaining Béchamel. Whisk well until fully incorporated and smooth.
  8. Fold in Fillings: Gently fold the corn kernels, grated cheese, and chives into the prepared custard mixture using a rubber spatula.
  9. Fill and Place: Pour the corn pudding mixture into the prepared baking dish. Sprinkle the top lightly with smoked paprika, if using.
  10. Set up the Bake: Carefully place the roasting pan (containing the baking dish) back into the oven. Pour the boiling water from the kettle into the roasting pan, ensuring the water level comes about halfway up the sides of the corn pudding dish.
  11. Bake: Bake for 45–50 minutes. The pudding is done when the edges are set and lightly golden, but the centre still has a slight, very gentle wobble. An internal temperature should reach 175°F (80°C).
  12. Rest: Carefully remove the dish from the water bath. Let the pudding rest on a cooling rack for 10 minutes before slicing and serving.