-
1
Preheat the oven to 400F.
-
2
Butter a 3-quart shallow tinlined pan or porcelain casserole dish and dust with flour.
-
3
Shake out any excess.
-
4
Place the kernels and pulp in a food processor and pulse on and off until the kernels are lightly crushed.
-
5
Set aside.
-
6
In a medium saucepan, combine the milk and cream and scald over medium heat.
-
7
In a medium saucepan, melt the butter.
-
8
When the foam subsides, remove from the heat and whisk in the flour until smooth.
-
9
Whisk in the cream mixture.
-
10
Cook, whisking constantly, until the mixture thickens, about 5 minutes.
-
11
Remove from the heat, fold in the crushed corn mixture, mace, and season with salt and pepper.
-
12
Using an electric mixer on high speed, beat the egg yolks for about 5 minutes until thick and lemon colored.
-
13
In a separate bowl, combine the egg whites with a pinch of salt.
-
14
Beat the whites until they form stiff glossy peaks.
-
15
Mix the yolks into the corn mixture, then fold in a large spoonful of the egg whites.
-
16
Gently fold in the remaining whites.
-
17
(Do not overblend; streaks of white should be visible.)
-
18
Pour the mixture into the prepared baking dish and bake for 15 minutes until puffed and lightly golden on top.
-
19
Serve immediately.
