Name: Corn Pudding with Mushrooms and Ham
Yield: 6 to 8 Servings
Ingredients: 3 tablespoons unsalted butter, divided, plus more for pan; 1 cup finely grated Parmesan or Dry Monterey Jack, divided; 2 cups mushrooms, such as chanterelles, torn or cut into small pieces; Kosher salt, freshly ground pepper; 4–5 ears of corn, husked; 1 tablespoon vegetable oil; 1 1/2 cups finely chopped onion; 2 tablespoons all-purpose flour; 2/3 cup heavy cream; 2/3 cup whole milk; 3 ounces very thinly sliced country ham or prosciutto, chopped; 3 large eggs, beaten to blend

Because overcooking can cause this comforting pudding from Lantern chef Andrea Reusing to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.

Recipe notes