Shuck the corn and scrape 6 of the ears using a knife. Transfer the
whole kernels to a small saucepan. Add a cup of cream or a bit more if
necessary, to submerge them. Blend in the sugar and salt to taste. Bring
to a boil, reduce the heat and cook until the cream is slightly
thickened, about five minutes. Drain the corn, reserving the cream and
set both aside.
Using a four sided hand grater, scrape the kernels off the remaining
ears of corn into a large mixing bowl. Add the flour, whole egg and egg
yolk and whisk until foamy. Fold in the reserved corn kernels. Blend in
the reserved cream.
Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn
mixture. Cut the two tablespoons of butter into small bits and dot the
top of the pudding with it. Place the pan on the center rack of the oven
and bake 30 minutes, or until just set. Transfer to a rack to cool
slightly before serving. Recipe By : Twenty-One Federal/modified by