Corn and porcini pudding

Ingredients

Sweet corn from 8 ears cooked & scraped from ears; frozen or fresh
2 cups heavy cream
5 eggs
3 packets dried porcini (storebought) or a couple of pounds fresh or maybe 4 oz. dried (I had a small baggie of dried porcini from last September; I didn’t weigh it)
1 1/3 TBLS cornstarch
2 tsp salt
1 tsp GF soy sauce
1 1/3 tsp sugar
1 cup milk
5 TBLS unsalted butter
1/4 tsp ground cayenne pepper

Instructions

Place the porcini in a medium bowl. Add one cup of the cream and allow to stand 1 hour or more. Turn the damp porcini from time to time to be sure all are wetted.

Line a large turkey roaster with a thick kitchen towel. Grease a large pyrex baking dish and set in the towel. Fill a teakettle with water (or put 4 cups in pyrex measuring cups in the microwave).

Preheat oven to 350 F.

Melt the butter in a heavy pan. Sauté the corn until almost all the liquid is evaporated. Add 1 cup of the cream. Continue to simmer until cream is very thick. (A stirring spoon passed across the frying pan bottom leaves a thick track.) Add porcini and their soaking liquid. Add the soy sauce, salt and sugar. Continue to simmer until cream thickens as above.

Start heating the teakettle or nuking the water.

Remove corn/porcini from heat and pour into a large bowl. Whisk in the milk, eggs, cornstarch and cayenne. Pour into prepared baking dish.

When water boils, place roaster w/ baking dish in oven. Carefully pour boiling water over towel until water level is 1/2 way up the side of the baking dish. Bake @30’, or until surface is set.

Allow to cool a bit, but serve warm.