Indian Corn Pudding - cooking recipe

Ingredients

3 ears corn (grilled, kernals removed)
1 cup heavy cream
3 eggs
2 teaspoons honey
1 sprig fresh thyme
2 teaspoons garlic (fine chopped)

Preparation

Clean the corn and grill. Test the kernels making sure they are cooked.
Then let it cool and remove the kernels from the cob.
Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
Add eggs and remaining corn kernels and season with the salt and pepper.
Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
Remove from pan and cool slightly before serving.
Bon Appetit!