Instructions

1. Preheat your oven to 350°F.

2. Start by cutting the kernels off 2 ears of fresh white corn (about 1 1/2 to 2 cups).

3. In a blender or food processor, combine the corn with 3/4 cup whole milk, 1/2 cup heavy cream, 2 tablespoons sugar, 1 tablespoon honey, 2 large eggs, 1/2 teaspoon vanilla extract, and a pinch of salt.

4. Blend until mostly smooth but still slightly textured — don’t over-purée unless you want it completely creamy.

5. Lightly butter 4 small ramekins or oven-safe cups and pour the mixture evenly into them.

6. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the cups to create a water bath.

7. Bake for 35–40 minutes, or until the tops are set and slightly golden but still jiggle a little in the center.

8. Let cool for at least 10 minutes before serving.