Ingredients:

  • 3 Tbsp unsalted butter (45g)
  • 3 Tbsp all-purpose flour (30g)
  • 1 cup whole milk (240ml)
  • 4 oz full-fat cream cheese, softened and cubed (115g)
  • 1 ½ cups sweet corn kernels, fresh or thawed frozen (240g)
  • 2 large spring onions (scallions), finely chopped (approx. 4 Tbsp)
  • 4 large eggs, separated
  • ¾ tsp salt (Kosher or Fine Sea Salt) (4g)
  • ½ tsp freshly ground black pepper
  • Pinch freshly grated nutmeg
  • ¼ tsp cream of tartar (optional)

Instructions:

  1. Prep the Oven and Dish: Preheat the oven to 375°F (190°C). Generously grease an 8-inch x 8-inch baking dish with butter and set aside.
  2. Make the Roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute until smooth (the roux).
  3. Build the Panade: Slowly whisk in the cold milk until the mixture is smooth and thickens significantly, forming a very thick, smooth paste (the panade). Remove from heat.
  4. Incorporate Cheese and Yolks: Whisk the softened cream cheese cubes into the hot panade until completely melted and smooth. Transfer the mixture to a large mixing bowl. Whisk in the four egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
  5. Add Flavour: Stir in the corn kernels, chopped spring onions, salt, pepper, and nutmeg. The base mixture will be very thick.
  6. Whip the Whites: Place the four reserved egg whites in a clean, grease-free mixing bowl. Add the cream of tartar (if using). Using an electric mixer, whisk on medium-high speed until stiff, glossy peaks form.
  7. Lighten the Base: Gently fold one-third of the egg whites into the corn mixture vigorously to 'lighten' the base consistency, making the main mixture easier to incorporate later.
  8. The Gentle Fold: Add the remaining two-thirds of the egg whites. Using a large rubber spatula, gently fold the whites into the corn mixture using a motion that cuts down the center and sweeps up the side of the bowl. Stop folding just when no streaks of egg white remain.
  9. Bake: Pour the mixture immediately into the prepared baking dish. Bake for 35 to 40 minutes, or until the top is deeply golden brown and the puff is set.
  10. Rest and Serve: Allow the puff to rest for 5 minutes before serving (it will deflate slightly, but this helps the structure set).