Ingredients Jump to Instructions ↓

  1. Corn Pudding

  2. 12 large ears fresh corn

  3. 1 1/2 cups heavy cream

  4. 1 teaspoon sugar

  5. 2 tablespoons flour

  6. 1 whole egg

  7. 1 egg yolk

  8. 2 tablespoons butter

  9. dash salt

  10. Shuck the corn and scrape 6 of the ears using a knife. Transfer

  11. the whole kernels to a small saucepan. Add a cup of cream or a bit

  12. more if necessary, to submerge them. Blend in the sugar and salt

  13. to taste. Bring to a boil, reduce the heat and cook until the cream

  14. is slightly thickened, about five minutes. Drain the corn, reserving

  15. the cream and set both aside. Using a four sided hand grater, scrape

  16. the kernels off the remaining ears of corn into a large mixing

  17. bowl. Add the flour, whole egg and egg yolk and whisk until foamy.

  18. Fold in the reserved corn kernels.

  19. Blend in the reserved cream. Lightly butter an 8 x 8 inch glass

  20. baking dish. Pour in the corn mixture. Cut the two tablespoons of

  21. butter into small bits and dot the top of the pudding with it.

  22. Place the pan on the center rack of the oven and bake 30 minutes,

  23. or until just set. Transfer to a rack to cool slightly before

  24. serving.


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