Published July 1, 2000.
Precooked corn and a brief reduction of heavy cream result in a pudding that is creamy, not watery.
Many American cookbooks include recipes for corn pudding, and they invariably boil down to a combination of milk, cream, eggs, and corn. Given the consistency of ingredients and recommended technique in these recipes, we were surprised to find that our first batch of puddings were all failures: each and every one curdled and wept, producing an unwanted pool of watery liquid.
To create a recipe for a tender, creamy custard with lots of corn flavor that would make a satisfying addition to any seasonal menu.
Use a combination of whole and grated kernels, as well as the “milk” of the corn (gathered from scraping the cleaned cobs). First cook the corn kernels in butter, then simmer in heavy cream. Combine with four whole eggs for a texture that is light, smooth, and tender. Bake in a water bath for 20 to 25 minutes, then cool 10 minutes before serving.
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