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Ingredients4 ounces brioche, cut into 1 1/2-inch pieces (about 4 cups)
2 cups fresh corn kernels (from 2-3 ears of corn)
1 cup heavy cream
Fine sea salt
1 cup whole milk
2 large eggs
2 large egg yolks
1 tablespoon chopped fresh summer savory or thyme
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper
Procedure1. Place brioche in a large bowl; set aside.
2. In a small saucepan, combine 1 cup corn kernels, cream and 1 teaspoon salt. Bring to a boil, then immediately remove from heat and let cool slightly. Puree cream mixture in a blender until smooth. Transfer to a medium bowl and let cool.
3. In another medium bowl, whisk together milk, eggs, egg yolks, and savory.
4. Heat oil and butter in a large skillet over medium-high heat until butter has melted. Add remaining 1 cup corn kernels and a pinch of salt, reduce heat to medium, and cook, stirring occasionally, until kernels are golden and tender (they will pop a bit), 8 to 10 minutes. Remove from heat and add to cream mixture. Let cool.
5. Add cooled cream mixture to egg mixture, whisking to combine. Pour mixture over bread and toss to combine. Let bread sit at room temperature for 30 minutes.
6. Preheat oven to 375ºF. Fold cheese and pepper to taste into bread mixture, and pour into individual ramekins... approximately 20 minutes
Recipe courtesy: Chef Chris Curtiss,
noca restaurant
