Herbed Corn Pudding

Freshly picked corn produces the best corn pudding. Buy small to medium-size ears and, after shucking and deskilling them, stand each ear on end and cut off the kernels (about three rows at a time) with a sharp knife. Do not slice too deep—the outer half of the kernel is the tastiest. If you cannot find good corn, frozen white "baby" corn is a good alternative. The pudding dish should bake in a pan of boiling water, as the recipe directs. The water keeps the temperature constant so that the texture of the pudding will be smooth.

Assemble these supplies:

• 2 cups kernels cut from 4 ears fresh corn, or frozen white corn, defrosted
• 2 teaspoons chopped fresh dill or chervil, or 1 teaspoon dried chervil
• 3 large eggs
• 1 teaspoon salt
• 1 cup heavy cream
• Additional fresh dill for garnish (optional)

Steps in preparation:

1. Preheat oven to 350 degrees.
2. Bring water to a boil to pour around baking dish.
3. Place corn kernels in lightly greased shallow baking dish and sprinkle dill on top.
4. Using whisk, beat eggs about 10 strokes in small bowl.
5. Add salt and cream and beat to incorporate.
6. Pour custard over corn and dill and stir briefly.
7. Place baking dish with corn pudding in larger dish.
8. Pour enough boiling water into larger dish so that water comes about halfway up side of pudding dish.
9. Place dishes on middle rack of oven.
10. Bake 35 to 40 minutes, or until knife inserted 11/2 inches in from edge of baking dish comes out clean.
11. The center will set after pudding is removed from oven.
12. Garnish with additional fresh dill, if desired.