Sweet Corn Pudding Recipe
Make Sweet Corn Pudding Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn Base
Custard
Optional Finishing / Garnish
Method
Prepare Corn Base
- 1
Cook and purée corn
If using frozen corn, thaw and drain. In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the 3 cups of corn kernels and sauté 3–4 minutes until warmed through and starting to soften. Transfer half of the cooked corn to a blender or food processor with 1/2 cup of the milk and purée until mostly smooth but still slightly textured (about 15–20 seconds). Reserve the remaining half of the corn whole for texture.
- 2
Combine with liquids
In a medium saucepan, combine the corn purée, reserved whole corn, remaining 1/2 cup milk, 1 cup heavy cream, and remaining 2 tablespoons butter. Warm over low heat until mixture is hot but not boiling, stirring to melt butter (about 3–4 minutes). Remove from heat.
Make Custard and Combine
- 3
Whisk eggs and dry ingredients
In a medium bowl, vigorously whisk together 3 large eggs, 1 cup granulated sugar, 3 tablespoons all-purpose flour, 2 tablespoons fine cornmeal, and 1 teaspoon salt until smooth and slightly thickened and no lumps remain (about 30–45 seconds).
- 4
Temper eggs and combine
Slowly pour about 1/3 cup of the hot corn mixture into the egg mixture while whisking constantly to temper the eggs. Continue adding the hot corn mixture in a slow stream (about 1/4 cup at a time) while whisking until roughly half of the hot liquid has been incorporated and the egg mixture is warmed. Pour the tempered egg mixture back into the saucepan with the remaining corn mixture, whisking to combine thoroughly.
- 5
Cook the custard gently
Return the pan to low–medium-low heat and cook, stirring constantly with a rubber spatula and scraping the bottom, until the mixture thickens enough to coat the spatula and registers about 170–175°F (77–80°C) if using an instant-read thermometer — approximately 4–6 minutes. Do not boil. Remove from heat and stir in 1 teaspoon vanilla extract.
Finish and Bake (if desired) / Chill
- 6
Choose serving method
For a baked pudding with set top: Preheat oven to 350°F (175°C). Pour the warm corn custard into a lightly buttered 1.5-quart (about 9-inch) baking dish or into individual ramekins. Smooth top with a spatula. If you want a slightly caramelized top, sprinkle the tablespoon of sugar evenly over the surface. Place the baking dish in a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie).
- 7
Bake until set
Bake in the preheated oven for 35–45 minutes for a single casserole (25–30 minutes for individual ramekins), until the center is just set and a knife inserted near the center comes out mostly clean with a few moist crumbs. The top should be lightly golden if sugar was sprinkled. Remove from the water bath and let cool 10–15 minutes before serving warm, or cool completely and chill for at least 2 hours for a chilled pudding.
- 8
Serve
Serve warm or chilled. For a savory variation, stir 1 tablespoon chopped fresh chives or parsley into the warm pudding before baking or sprinkle on top before serving. Serve as a side dish or as a lightly sweet dessert. Leftovers keep covered in the refrigerator for 3–4 days.