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For an 8-cup baking dish, serving 8 people:
12 or more ears fresh corn (to make about 3 cups or L cream-style grated corn)
2 to 3 Tb grated onion
1 tsp salt
4 to 5 Tb fresh minced parsley
2/3 cup (1 dL) lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup (1 dL) lightly pressed down grated cheese (such as a mixture of Swiss and/or Cheddar or mozzarella)
2/3 cup (1 dL) heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
A corn scraper or grater; a straight-sided 8-cup (2-L) baking dish, such as a charlotte mold 5 to 6 inches (13 to 15 cm) deep, and a larger baking dish in which to set it.
Scrape or grate the corn and turn into a measure to be sure you have about 3 cups or liter. Beat the eggs in a mixing bowl to blend; then add all the rest of the ingredients listed, including the corn.
Recipe may be completed even a day in advance to this point; cover and refrigerate.
Preheat over to 350F/180C. About 2 hours before serving, butter the 8-cup (2-L) baking dish and line bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in larger dish and pour boiling water around to come two-thirds up the sides of the corn-filled dish. Bake in lower middle level of oven for half an hour, then turn thermostat down to 325F/170C. Baking time is around 1 to 1 hours, and water surrounding timbale should almost but never quite bubble; too high heat can make a custard (which this is) grainy. Timbale isdone when it has risen almost to fill the mold, the top has cracked open, and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.
May be baked an hour or so before serving; the timbale will sink down as it cools, but who would ever know how high it might have been, once it is unmolded?
Note: Any timbale leftovers can be sliced and eaten cold, or easily turned into a hot soup. Also, as ears vary so in yield, you may have extra pulp and milk on hand. If so, try corn chowder, or make skillet corn dowdy, corn flan, or corn crêpes. Or have corn fritters for breakfast; or combine the pulp with other crunch bits of vegetables, in puffy eggs fu yung.