For years, my husband teased me anytime dinner prep got away from me, and it seemed that dinner might never be ready. He'd say, "What are you making, a souffle??" Well. I actually did make a souffle this time, and it actually did take me a really long time. *shrugs* You can't rush perfection. Also, I might add, nobody starved.
The cheese I chose ~ a local chevre that I picked up at the Cave. I initially used it to stuff zucchini flowers the other night, but it was PERFECT in this dish. I'm so glad I had enough leftovers.
4 ears corn, simmered 5 minutes, then cut off the cob. You should have about 2 1/2 c. Simmer 2 c. of the kernals in 1 c. milk until reduced by 1/3, about 5 minutes. Puree, bring to room temp. Be careful. This stuff smells like heaven. :)
6 oz. chevre, 1/4 lb. bacon sliced and cooked until crispy, the remaining kernals, 3 egg yolks, SnP, thyme. Add in the cooled corn puree.
Pour into a well buttered 1 1/2 qt. souffle dish, bake @ 350 for 45 min., until browned and still slightly jiggly in the center.
Serve hot, along side a microgreens salad w quickly pickled cucumbers & marinated grape tomatoes. Anyone who complains about how long they had to wait for dinner ~ don't share with them.