Sweet Corn Pudding by Vivian Howard adapted from Milk Street Magazine Recipe

I saw this on Milk Street and thought it looked delicious. 

Ingredients for around 4 servings

4 Tablespoons salted butter – cut in 4 pieces plus more for buttering the ramekins

1/4 cup + 1 Tablespoon sugar + more to sugar coat the inside of the ramekins

2 Tablespoons grated lemon zest – divided 

1/4 cup all purpose flour

1 cup corn kernels 

1/2 cup heavy cream

pinch sea salt

1 egg – separated

1 teaspoon vanilla 

optional – finish with powdered sugar ( I skipped this)


Preheat oven to 400 degrees F and have a rack in the middle of the oven ready for the puddings.

Butter the inside of the ramekins and coat them with white sugar.

Make the sugar – lemon zest topping. In a cup mix together one tablespoon white sugar and 1/2 teaspoon lemon zest. Set this to the side.

In a medium sauce pot whisk together the flour and an 1/8 of a cup sugar. Blend together the corn, cream and salt until smooth. Whisk the corn mixture into the the flour mixture in your pot. Put on the pot to medium heat and stir to it gets to be a shiny paste. Take it off the heat and stir in the butter just a little at a time till it is incorporated. Let it cool a little and mix in the egg yolk, remaining lemon zest and vanilla. 

In a separate bowl whip up the egg white till light and foamy. Add 1/8 cup white sugar and whip till you have soft peaks. Carefully fold whites into corn batter. Fill ramekins. Run your thumb along edges to make a channel so soufflé’s get a better rise. Sprinkle evenly with lemon zest sugar. 

Place in middle rack of oven till golden brown and risen well (timing will differ….mine took 25 minutes)

Serve immediately and sprinkle with powdered sugar if desired. These can be covered and kept in the fridge for up to 2 hours before baking or wrapped with foil and frozen. Bake from frozen, increasing the baking time about 5 minutes. 

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