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1
Heat 1 tablespoon butter in a medium skillet until foamy.
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2
Add chanterelles and tarragon, sprinkle with salt and pepper, and saute until mushrooms are soft, about 5 minutes.
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3
Remove from heat, and set aside.
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4
Melt 2 tablespoons butter in a small saucepan, and remove from heat.
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5
Using a sharp knife, slice kernels from each ear of corn.
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6
Transfer 3 cups kernels to blender.
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7
Set remaining kernels aside.
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8
Scrape any remaining corn and milk from each cob into blender.
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9
Add egg yolks, half-and-half, flour, melted butter, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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10
Blend until smooth.
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11
Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn.
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12
Heat oven to 400 degrees.
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13
Butter a 3-quart baking dish or 8 8-ounce ramekins.
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14
Using electric mixer, beat egg whites until they hold soft peaks.
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15
Fold egg whites into corn mixture, and blend until just incorporated.
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16
Spoon pudding into prepared casserole or ramekins.
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17
Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides.
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18
Add hot water to come halfway up sides.
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19
Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small.
