Corn Pudding

This is a recipe I've adapted from an original from chef Craig Miller at The Willows Bed & Breakfast. Fresh ingredients are, of course, best; but since everything's not available year round...

2 15 oz cans of whole kernel corn
1/4 C sugar
dash salt
2/3 C heavy cream
4 eggs, seperated
vanilla bean, split & scraped
1/4 C butter
6 oz chevre*
2 Tbls flour
1/2 C minced shallots
chives*

I've found an herbed chevre at Trader Joe's that works for the chevre and chives together, though you can add more/fresh chives if you like.

Pulse 1/2 the corn in a food processor until creamed, but still chunky. Stir together corns, sugar & salt. Melt butter and chevre. Whisk together cream, egg yolks, vanilla seeds (or use 2 tsp vanilla if you can't get a bean); whisk into butter and chevre mixture. Add shallots and corn. Beat egg whites to soft peaks; fold in corn mixture. Pour into buttered ramekins or casserole. Bake at 350° 30-45 minutes until just set. Garnish with chives.