Emeril's Dessert Corn Pudding

• 10 to12 ears white corn, husks and silk removed
• 2 large eggs
• 1 cup heavy cream
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon orange zest
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup dried cranberries
• Cranberry Sauce, recipe follows
• 1 cup fresh cranberries
• 1 cup maple syrup
• 1 teaspoon orange zest
• 1/4 cup orange juice
• 1 lemon, juiced

1. Heat the oven to 350 degrees F. Grease 8 (6-ounce) custard cups and set aside.
2. Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp.
3. In a large bowl, beat the eggs until frothy.
4. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt.
5. Add the corn and cranberries and stir to combine.
6. Divide among the custard cups.
7. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes.
8. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon.
9. Serve hot or warm with Cranberry Sauce.
10. Combine the cranberries, maple syrup, orange zest, and orange juice, and bring to a simmer.
11. Cook until the cranberries pop.
12. Lower the heat and cook until the mixture thickens, about 10 minutes.
13. Remove from the heat and add lemon juice, to taste.
14. Yield: 2 1/2 cups

white corn, eggs, heavy cream, sugar, unsalted butter, orange zest, cinnamon, salt, cranberries, cranberry sauce, fresh cranberries, maple syrup, orange zest, orange juice, lemon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-dessert-corn-pudding-recipe.html (may not work)