A parfait is a smooth cream dessert, and this savory recipe is creamy and smooth as well, hence the name. Corn dishes are always best in full corn season, with the ears picked fresh from the garden. Yet, supermarkets generally have pretty good corn most of the year, and this recipe is a great addition to roast meat or grilled fish, as well as being a good first course for dinner or main course for lunch. This parfait is always better when slightly wet and undercooked in the center.
Yield: 4 servings
1 tablespoon Parmesan cheese
1 1/2 cups half and half
3 large eggs
1 teaspoon unsalted butter, softened
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 ears corn, husked
2 tablespoons all-purpose flour
Coat a 4 or 5 cup gratin dish with the butter. Preheat the oven to 375 degrees F.
Cut the kernels off the ears of corn, and put them in the bowl of a food processor with the flour, eggs, salt, and pepper. Process until well pureed. Add the half and half, and process for another 5 to 10 seconds. Pour into the buttered dish, and sprinkle the Parmesan cheese on top.
Bake for about 25 minutes (mine took about 40 minutes) or until just set, puffy, and nicely browned. Serve. (The parfait is best served immediately, but you can make it 1 to 2 hours ahead and reheat it in the oven or microwave.)
Recipe: Jacques Pepin
photo credit http://homecookinginmontana.blogspot.com