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1
Preheat oven to 325F.
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2
Butter a 15 1/2- by 11- by 1-inch jelly-roll pan and line bottom and sides with parchment paper.
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3
Evenly butter parchment paper.
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4
Chop enough scallions to measure 3/4 cup.
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5
Chop basil.
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6
In a large bowl whisk together eggs, heavy cream, and salt until combined well.
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7
Pour custard into jelly-roll pan and bake in middle of oven 8 minutes.
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8
Rotate jelly-roll pan and continue to bake custard until set, 8 to 10 minutes more.
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9
While custard is baking, in a heavy skillet heat butter over moderately low heat and cook scallions, stirring occasionally, until softened, 2 to 3 minutes.
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10
Cut cream cheese into small pieces and add to scallions with corn and salt and pepper to taste.
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11
Cook mixture, stirring, until corn is heated through and cream cheese is melted, 2 to 3 minutes.
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12
Spread corn mixture evenly on top of hot egg sheet, leaving a 1-inch border on all sides.
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13
Sprinkle basil over corn mixture.
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14
With a long side facing you and using parchment as an aid, roll up egg sheet jelly-roll fashion and carefully transfer to a platter.
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15
Carefully cut roulade into 16 slices (each about 3/4 inch thick) and serve warm or at room temperature with yellow tomato coulis and Black Forest ham slices.
