Corn Pudding
Ingredients
- 400 gCorn (drained)
- 200 mlWhole milk
- 3 pcEgg (whole)
- 100 gWhite sugar
- 50 gUnsalted butter (melted)
- 30 gCorn starch
- 1 tspCinnamon ground
- 1 tspVanilla extract
- 1 pinchFleur de sel
Method
A creamy, dense texture with the corn grain still present to the bite. A golden crust exhaling scents of cinnamon and brown butter.
- 1
Blend the sweet corn with the whole milk. Aim for a thick, grainy puree rather than a perfectly smooth liquid. The grain should remain visible.
- 2
In a mixing bowl, vigorously whisk the eggs with the white sugar and corn starch until the mixture turns pale and frothy.
- 3
Fold in the corn puree, melted butter, vanilla extract, cinnamon, and a pinch of salt. Mix with a spatula until the batter is homogeneous and coats the tool well.
- 4
Pour into a buttered dish. Bake at 180°C. The pudding is ready when the edges are firm, the top is well browned, and the center remains slightly jiggly.
Frequently asked questions
How do you get this dish right?
- Don't over-blend the corn; the final texture needs some relief.
- Let it rest for 10 minutes after taking it out of the oven so the pudding sets correctly.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Can be enjoyed cold or lukewarm.
