60 g............... Corn niblets
200 mL ... Milk, whole
1/4 pc ...... Bay leaf
To taste .. Thyme, fresh leaves
1 thread .. Saffron
To taste... Nutmeg, ground
1 tbsp ...... Shallots, minced
20 g............... Butter, unsalted
20 mL...... Corn flour
30 g............... Goat cheese
1 ................... Egg, yolks only
1 ............. Egg, extra large, whites only
To taste .. Salt and pepper
Instructions:
1. Steep corn in milk with all herbs and spices for 20 minutes. Purée and strain.
2. Using an electric skillet, sauté the shallots in the butter and add the corn flour to form a roux. Incorporate corn milk to form a corn béchamel.
3. Fold in goat cheese and egg yolk.
4. Whisk egg whites and fold into mixture. Season to taste.
5. Pour 45 mL (3 tbsp) of mixture into individual flexi-cup moulds and bake at 190ºC (375ºF) for 12 minutes.
6. Let rest for 2 minutes, remove from moulds and serve.
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