While you typically find this type of dish on a Thanksgiving table, I enjoy it far more in the summertime, when corn is still ripe for the picking. This fairly traditional recipe is disguised under a plethora of names and countless variations; look in any old community cookbook and you're guaranteed to find someone's Aunt Muffy's famous corn pudding, souffle or casserole. I chose to call mine a custard, because I feel that accurately reflects the flavor and texture I was going for: sweet yellow corn (made ever so sweeter with a hint of sugar) blanketed in a silky wrap of eggs and cream, finished with salty-smoky bacon crumbles to cut through the richness of it all.
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In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), add the sugar and eggs and beat until light and frothy, approximately 3 minutes. Add the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until combined.
Stir the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top. Bake the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins to a wire rack and cool for at least 15 to 20 minutes before serving, to allow custard to firm up. Garnish each dish with bacon crumbles and snipped chives.