4 large eggs, room temperature
1 cup fresh frozen corn puree
1 cup fresh shaved corn kernels
Freshly grated nutmeg to taste
1/4 teaspoon ground clove
Pinch fleur de sel or gray salt
Freshly ground black pepper
3 tablespoons grated Parmigiano-Reggiano cheese
Preheat oven to 375 degrees. Slightly beat eggs and ricotta cheese. Add the remaining ingredients.
Pour mixture into 4-ounce buttered and breadcrumb-dusted ramekins. Place ramekins in a roasting pan, and pour in hot water so that it reaches halfway up the sides of the ramekins to create a hot water bath.
Bake for 35-40 minutes or until set. Turn over onto plate and serve.