Serves 6 Difficulty
1 cup milk 2 cups corn kernels 1/4 cup unsalted butter 1/4 cup gf flour 3 large eggs, separated 1 teaspoon salt Dash of pepper 1 Tablespoon chives, sliced 1/2 cup cream (optional)
Puree milk and 1-1/4 cups corn kernels in a food processor.
Pour corn mixture through a strainer, pressing as much of the corn solids through as possible.
Melt butter in a heavy medium saucepan over low heat. Whisk in flour and cook for 1 minute. Slowly stir in corn puree, cooking and stirring until mixture thickens, about 5 minutes.
Pour mixture into a large bowl and let cool to room temperature.
Heat oven to 400 degrees F and generously butter six ramekins. When puree is cool, stir in egg yolks, remaining corn kernels, salt, pepper and chives.
In a separate medium bowl, beat egg whites until soft peaks form. Stir half of the egg white mixture into the puree and fold in the rest.
Fill ramekins about 3/4 full and set them in a baking dish. Fill baking dish with hot water until it comes halfway up sides of ramekins. Bake for 30 minutes.
Remove from oven and from baking dish and let cool for 15 minutes.
Unmold souffles by loosening edges with a knife and turning ramekins over in the palm of your hand and gently tapping them out.
Serve as is immediately or you can pour a small amount of cream on top and around souffles and reheat them in a 400 degree F oven until cream is bubbly.
This recipe was adapted from Fine Cooking magazine. We were very pleasantly surprised at how well the gluten-free flour behaved in such a delicate recipe. We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.