Corn Pudding

Directions

1. 1
   In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots.
2. 2
   Once the onions go past sweating and turn from translucent to brown, add the corn, and stir.
3. 3
   Add the nutmeg, salt, and white wine.
4. 4
   Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated.
5. 5
   Stir in the milk and let cook for 3 minutes.
6. 6
   Add the cream, stir, and then add pepper.
7. 7
   Bring the cream up to a boil and then turn down to a simmer for 5 minutes.
8. 8
   Remove from heat and puree in a food processor.
9. 9
   If there is not time to let the mixture cool, only fill the food processor halfway.
10. 10
    Puree for 2 or 3 minutes per batch.
11. 11
    Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp.
12. 12
    Taste for salt and season if necessary.