Milk Street, Milk Street, what was I before you? Chris Kimball's new-ish venture has been really upping my cooking and baking game by exposing me to unique dishes that I would have likely never otherwise come across (coming soon – Carrots with Maple and Cider Vinegar, who would have thought?!).
Today's post features my attempt at the Milk Street Sweet Fresh Corn Pudding recipe, which in turn was inspired by North Carolina chef (and PBS star) Vivian Howard.
To start with the positive, the flavor of these pudding souffles was fantastic – subtle sweetness from the standout corn, a true summer dessert. The downside of at least my first attempt is that by using smaller ramekins, and not adjusting the baking times, I overbaked the souffles.
That meant they almost immediately fell while taking them out of the oven, and the resulting texture was more dense than I would have liked. In hindsight, if I reduced the baking time by 3-4 minutes, I probably would have ended up with the wonderfully high souffles I saw baking in the oven rather than overly browned, fallen ones.
Oh well, you live, you learn! I otherwise didn't make modifications to the halved recipe (for four ramekins), which definitely took more steps and more dishes than I would have liked to prepare, but did seem worth the effort for a unique output.
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