Corn Pudding with Fresh Tomato Coulis
CORN PUDDING WITH FRESH TOMATO COULIS
Serves 6
2 T unsalted butter
1 c yellow onions, minced
1/3 c red bell pepper, minced
1/3 c yellow bell pepper, minced
1 T cornstarch mixed into 2 T Chardonnay
½ t dry mustard
¼ t nutmeg
1 ¼ c half & half
3 eggs, separated
2 ½ c fresh corn kernels
Kosher salt & pepper
Preheat oven to 350F. Melt the butter and sauté onions and peppers. Cool. Add cornstarch, mustard and nutmeg. Beat together egg yolks and half & half. Stir into onions, add corn and season to taste. Beat whites until stiff but not dry and fold into corn mixture. Butter individual ramekins or 1 ½ quart baking dish and pour in pudding. Bake ramekins about 15 minutes, baking dish 30-40 minutes until browned and puffed. Serve immediately and enjoy with DeLoach Vineyards Sauvignon Blanc.
Tomato sauce:
2 T olive oil
1 ½ c onions
½ c white wine
1 c chicken stock
2 lb plum tomatoes, seeded & chopped
2 t fresh herbs, basil & oregano
Kosher salt & pepper