CORN PUDDING WITH ROASTED GARLIC AND SAGE

CORN PUDDING WITH ROASTED GARLIC AND SAGE image

Yield 6 servings

Number Of Ingredients 7

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4 garlic cloves, unpeeled
Kernels from 4 ears corn (about 4 cups)
3/4 cup low-fat milk (1 percent or 2 percent)
3 eggs
Salt to taste (about 1/2 teaspoon)
Freshly ground pepper
1 tablespoon slivered or chopped fresh sage

Steps:

1. Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish. 2. Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin. 3. Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish. 4. Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.