Indian Corn Pudding

1. 1

   Clean the corn and grill. Test the kernels making sure they are cooked.

2. 2

   Then let it cool and remove the kernels from the cob.

3. 3

   Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.

4. 4

   Add eggs and remaining corn kernels and season with the salt and pepper.

5. 5

   Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.

6. 6

   Remove from pan and cool slightly before serving.

7. 7

   Bon Appetit!

No additional tips available.