Creamy Corn Pudding

1. Cut kernels from 5 ears corn into medium bowl, then scrape cobs with back of butter knife over bowl to collect milk (you should have about 2-1⁄2 cups kernels and milk). Grate remaining 1 ear corn on coarse side of box grater (you should have about 1⁄2 cup grated kernels). Add grated kernels to bowl with cut kernels.
2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
3. Melt butter in 12-inch skillet over medium heat. Add corn and cook, stirring occasionally, until corn is bright yellow and liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne and cook, stirring occasionally, until thickened and spoon leaves trail when pan bottom is scraped, about 5 minutes. Transfer mixture to medium bowl. Stir milk into mixture, then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.
4. Set filled dish in roasting pan or large baking dish already in oven. Fill outer pan with boiling water to reach halfway up inner dish. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish from water bath, cool for 10 minutes, and serve.

GRATING AND MILKING CORN
1. To grate the kernels off ear of corn, hold box grater over large, wide bowl and grate each ear over large holes of grater.
2. Firmly scrape each cob with back of butter knife to remove milk and pulp.