Serves: 6
Cook Time: 20 min.
Ingredients
| 1 | T | unsalted butter |
| 1 1⁄2 | T | fine bread crumbs |
| 2 | T | olive oil |
| 4 | scallions, thinly sliced | |
| 3 | T | all-purpose flour |
| 1 | c | lowfat milk |
| 4 | large eggs, separated | |
| 1⁄3 | c | fresh corn kernels (from 1 cob) - I exchange frozen corn thawed |
| 1⁄4 | c | grated sharp white cheddar |
| 1⁄4 | t | salt |
| 1 | pn | cayenne pepper - I omit for the kids |
| 1 | pn | freshly ground black pepper |
| 1⁄4 | t | cream of Tartar |
| 2 | t | chopped chives |
Instructions
Preheat oven to 375°F. Grease six 6-ounce ramekins with butter. Divide bread crumbs among ramekins, turn to coat, and gently shake off excess. Place on a rimmed baking sheet; set aside.
Heat oil in a medium saucepan over medium-low heat. Toss in scallions and saute? for 2 minutes or until soft. Add flour, stirring constantly for 3 minutes. Add milk and raise heat to medium high (do not boil). Whisk for 4 minutes or until the mixture thickens slightly; remove from heat.
Lightly beat egg yolks in a large bowl. Stir in a spoonful of the hot milk mixture, then pour in the rest. Stir in corn, cheese, salt, cayenne pepper, and black pepper; set aside.
In a small bowl, beat egg whites and cream of tartar until they form peaks. Fold 1/3 of the egg whites into the corn mixture. Add remaining egg whites; mix gently (a few streaks of white should remain). Divide among ramekins and bake for 18 to 20 minutes or until tops are puffed and golden brown. Sprinkle with chopped chives and serve immediately.
Heat oil in a medium saucepan over medium-low heat. Toss in scallions and saute? for 2 minutes or until soft. Add flour, stirring constantly for 3 minutes. Add milk and raise heat to medium high (do not boil). Whisk for 4 minutes or until the mixture thickens slightly; remove from heat.
Lightly beat egg yolks in a large bowl. Stir in a spoonful of the hot milk mixture, then pour in the rest. Stir in corn, cheese, salt, cayenne pepper, and black pepper; set aside.
In a small bowl, beat egg whites and cream of tartar until they form peaks. Fold 1/3 of the egg whites into the corn mixture. Add remaining egg whites; mix gently (a few streaks of white should remain). Divide among ramekins and bake for 18 to 20 minutes or until tops are puffed and golden brown. Sprinkle with chopped chives and serve immediately.
No comments:
Post a Comment