Nestled against the flanks of the Santa Ynez Mountains, south of the Santa Ynez River, the 415-acre ranch is idyllic. Planted meticulously, with great care given to harmonizing with nature and insuring the vineyards are sustainable, the land yields rich, quality fruit that winemaker Ryan Deovlet crafts into his expressive and beautifully-balanced wines.
3 fresh ears of corn
4 tablespoons salted butter
2 cups fresh corn kernels (about 3 ears of corn)
4 eggs 1/4 cup sugar 1/2 teaspoon salt 1 cup half-and-half
4 tablespoons flour 1/2 teaspoon vanilla extract nutmeg
olive oil or pan spray
Preheat the oven to 350 degrees. With a sharp knife, cut the kernels off the corn cobs and set half aside. Put the other half into a food processor. Melt the butter and set aside to cool. Add the food processor the eggs, sugar, salt, half and half, vanilla and flour and blend until smooth. Mix in the cooled melted butter. Stir in the remaining kernels--do not puree.
Spray a 1 1/2 quart (8" x 8") baking dish with olive oil or pan spray. Pour into your baking dish, then sprinkle nutmeg on top. Bake until firm and golden brown, about 45 minutes. Let cool for five minutes before serving warm.