Corn Pudding with Ramps

It's soft foods week! Here's a dish you can mash against the roof of your mouth with your tongue! (Too far?)

(adapted from Deborah Madison's The Greens Cookbook)

2, 15 ounce cans corn
1/2 cup milk
5 or so ramps, greens and all, root end removed and coarsely chopped
4 or 5 eggs
3/4 cup cream
3 ounces cheddar or other cheese, grated
1/2 teaspoon salt
black or white pepper to taste

Preheat the oven to 325 degrees F.

If you can't chew, put all the corn into the blender with the milk and ramps, then blend to form a smooth puree. If you can chew, reserve about a cup of the corn.

Beat the eggs with a whisk, then stir them into the corn puree along with the cream and cheese. (You could stir in the reserved corn now). Season with salt and pepper.

Grease 6 ramekins or one larger baking dish. Pour the custard into your baking dish/es and then place those into a larger dish. (You could also sprinkle the reserved corn on top of the custard now). Fill the larger dish with water that rises about halfway up the sides of your custard-filled dish/es. Bake the pudding for about 1 hour and 10 minutes if using a single dish, and about 50 to 55 minutes if you are using ramekins.