Corn Pudding

A creamy, dense texture with the corn grain still present to the bite. A golden crust exhaling scents of cinnamon and brown butter.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 414
• Protein: 10 g
• Carbs: 55 g
• Fat: 17 g

Ingredients

• 400 g Corn ( drained )
• 200 ml Whole milk
• 3 piece Egg ( whole )
• 100 g White sugar
• 50 g Minimum butter sweet ( melted )
• 30 g Corn starch
• 1 tsp Cinnamon ground
• 1 tsp Vanilla extract
• 1 pinch Fleur de sel

Instructions

1. Preparing the corn base

   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. Whisking the mixture

   In a mixing bowl, vigorously whisk the eggs with the white sugar and corn starch until the mixture turns pale and frothy.

3. Assembly and aromatics

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator in an airtight container. Can be enjoyed cold or lukewarm.