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1
Heat the oven to 350 degrees F.
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2
Generously butter a 2-quart glass or ceramic baking dish.
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3
Melt butter in a medium saucepan over medium heat.
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4
Whisk in the flour and cook - stirring constantly - for 2-3 min or until mixture is smooth and begins to turn a pale golden brown.
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5
Slowly whisk in the half and half.
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6
Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
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7
Remove from the heat.
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8
Place the egg yolks in a large bowl, whisk lightly to break them up a little.
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9
Whisk in about 1/3 of the butter mixture into the egg yolks.
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10
Now, whisk the yolk mixture back into the remaining butter mixture.
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11
Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
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12
Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
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13
Cool slightly, about 5 minute.
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14
Place the egg whites in a medium bowl.
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15
Beat at medium high speed until firm but not stiff peaks form.
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16
Stir about 1/4 of the whites into the corn mixture.
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17
Gently fold in the remaining whites until combined.
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18
Spoon into the greased baking dish.
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19
Bake for 45-50 min or until pudding is puffed and golden brown with firm edges.
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20
The center will be wobbly but will not run like a liquid.
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21
Serve immediately - the pudding will sink (deflate) as it cools.
