Corn Souffl
INGREDIENTS
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SERVES 1 – 2
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Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
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5 tbsp. butter
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3/4 cup grated gruyère
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2 cloves garlic, peeled and minced
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1 cup fresh corn kernels (cut from 2 ears)
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1/2 tsp. minced peeled fresh ginger
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Salt and freshly ground white pepper
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2 1/2 tbsp. flour
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3/4 cup warm milk
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3 eggs, separated, at room temperature
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