Gulliver's and I go back to the 70's, when it was one of my husband's and my favorite restaurants. They served the creamed corn with prime rib, creamed spinach and Yorkshire pudding. Fabulous!
I've been making the creamed corn from this recipe ever since.
The original recipe called for 8 ears of corn, cut from the cob; 1 cup whipping cream; 2 tsp salt; 1 tsp sugar; 2 tsp butter, plus extra for topping; 2 tsp flour; and grated Parmesan cheese. (I omitted the MSG.) The directions are very much the same as your version; however, instead of fussing with the broiler, I brown it with the "flame thrower" I use for creme brulee.
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Gulliver's and I go back to the 70's, when it was one of my husband's and my favorite...