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1
Thaw the corn (preferably in the refrigerator overnight), rinse and let drain in a colander.
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2
Chop onion, garlic, and fresh thyme.
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3
Cook the bacon and drain on paper towels to remove as much grease as possible -crumble.
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4
Preheat oven to 350F Butter a 2-quart baking dish and set aside.
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5
In a large skillet or saucepan, melt the four tablespoons of butter over medium - high heat.
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6
Add the onions and cook stirring for two minutes.
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7
Add the garlic and cook, stirring, for an additional minute.
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8
Add the flour and cook, stirring, until the mixture begins to turn golden, about five minutes.
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9
Add two teaspoons of the thyme, all but one cup of the corn, salt and stir to warm the corn, about four minutes.
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10
Set aside and let cool.
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11
In a large bowl, whisk the eggs, cream, and sugar until frothy.
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12
Add the remaining one teaspoon of thyme and black pepper.
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13
Put one cup of the custard mixture (above) and one cup of corn in a food processor or blender and blend until smooth.
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14
Combine the corn mixture from the skillet/saucepan and the blended corn mixture into the bowl with the custard mixture.
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15
Add the crumbled bacon and sliced green onions and stir until thoroughly blended.
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16
Pour into the prepared two quart casserole dish and put into the heated oven.
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17
Bake until the custard is set and a knife inserted into the center of the dish comes out clean about 60 minutes.
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18
Remove from oven and let rest at least ten minutes before serving.
