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Cut kernels from cobs and blend with fresh milk. Strain.
Cook onion in skillet with butter until golden.
Add evaporated milk and onion to corn. Pour in a medium size pan and cook until thickened. Remove from heat. Set aside until warm.
Whip egg whites until stiff. Add yolks, one at a time, parmesan cheese, and corn mixture. Season with salt, pepper and nutmeg.
Pour into a greased mold (12 cups capacity), and bake in preheated oven 350° F (175° C), 35 to 45 minutes, until soufflé rises and sets.
Do not open oven while baking.
Serve immediately.
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