Heat your oven to a solid 180 deg C .
Melt 60 gm of butter in a medium sized saucepan ...
Remove from heat..
Stir in 3 tbs of flour and 1 x 450 gm tin of creamed corn .
Return to the heat and stir in for 1 minute
Cool slightly and 4 egg yolks , I at a time , beating the mixture well.
Add 1 tbs of chopped parsley .
In a separate bowl whisk the egg whites till stiff ,
Fold the stiffened egg mixture into the corn mix , quickly and lightly .
Pour into individual ramequin dishes or one large casserole dish .
Sprinkle with parmesan cheese .
Bake in the heated oven for 45 minutes or until well risen and golden.
Serve immediately.
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