Ingredients:

  • 2 Tbsp Unsalted Butter
  • 4 oz Smoked Bacon (or Speck), diced finely
  • 1/2 cup Yellow Onion or Shallots, finely diced
  • 2 cloves Garlic, minced
  • 4 Large Eggs, at room temperature
  • 1 cup Heavy Cream (Double Cream)
  • 1 cup Whole Milk
  • 1 Tbsp Granulated Sugar
  • 1/4 cup All-Purpose (Plain) Flour
  • 2 cups Frozen Corn Kernels, thawed and drained
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Nutmeg, freshly grated
  • 2 Tbsp Fresh Chives or Parsley, finely chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Generously grease a 9 x 13 inch casserole dish with butter.
  2. In a medium skillet, melt the butter over medium heat. Add the diced bacon and cook until crisp and golden brown. Remove the bacon pieces with a slotted spoon and set aside, reserving the rendered fat (about 1 Tbsp).
  3. Add the diced onion/shallots to the reserved fat. Cook for 3–4 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool slightly.
  4. In a large mixing bowl, whisk the eggs vigorously until slightly foamy. Gradually whisk in the heavy cream and whole milk until fully combined.
  5. Whisk the flour, sugar, salt, pepper, and nutmeg into the wet mixture until no lumps remain, whisking for a couple of minutes to ensure smoothness.
  6. Gently fold the thawed corn kernels, the sautéed onion/garlic mixture, and half of the crispy bacon into the custard base. Mix until just combined.
  7. Pour the mixture evenly into the prepared casserole dish.
  8. Bake for 45 to 50 minutes, or until the edges are golden brown and the centre is mostly set (a slight wobble is acceptable).
  9. Remove the pudding from the oven. Let it rest for 10 minutes before slicing. Garnish with the remaining crispy bacon and fresh chives or parsley before serving.