Corn Custard Pudding Recipes

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CHEF JOHN'S CREAMY CORN CUSTARD



Chef John's Creamy Corn Custard image

Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 8

1 tablespoon butter, or as needed, divided
2 cups corn
1 ½ cups heavy whipping cream
1 ¼ teaspoons salt
1 pinch cayenne pepper
½ cup cold milk
3 egg yolks
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  • Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  • Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  • Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  • Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  • Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 14.4 g, Cholesterol 252.7 mg, Fat 28.6 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 16.6 g, Sodium 558 mg, Sugar 3 g

CORN CUSTARD



Corn Custard image

very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.

Provided by Derf2440

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups corn kernels, about 3 cups
1/2 sweet red pepper, chopped
4 eggs, beaten
3/4 cup light sour cream
1/2 cup old cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon granulated sugar, for sweetness (if useing frozen corn) (optional)

Steps:

  • Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
  • Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
  • Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

Nutrition Facts : Calories 189, Fat 10, SaturatedFat 5, Cholesterol 160.9, Sodium 321.6, Carbohydrate 17.3, Fiber 1.9, Sugar 0.8, Protein 9.7

CORN CUSTARD PUDDING



Corn Custard Pudding image

Make and share this Corn Custard Pudding recipe from Food.com.

Provided by CAMom49

Categories     Corn

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups whole kernel corn
1 tablespoon flour
3 tablespoons granulated sugar
3 eggs, beaten
2 cups milk
salt and pepper

Steps:

  • Fold flour through corn thoroughly.
  • Mix sugar, eggs and milk.
  • Pour liquid mixture over corn and flour and mix thoroughly.
  • Add salt and pepper to taste.
  • Bake 1 hour in 375 degree oven.
  • Let set for 10 minutes before serving.

Nutrition Facts : Calories 249.8, Fat 7, SaturatedFat 2.9, Cholesterol 104.4, Sodium 605.2, Carbohydrate 41.7, Fiber 3.3, Sugar 10.3, Protein 10.2

CUSTARD/PUDDING



Custard/Pudding image

My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Provided by MsLizze

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 6

2 -3 tablespoons cornstarch
1/2 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 cup skim milk
1 teaspoon vanilla

Steps:

  • Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  • In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  • Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  • Cook the mixture until it reaches desired thickness, stirring constantly.
  • Stir in the vanilla.
  • Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3

CREAMY CORN CUSTARD



Creamy Corn Custard image

I make this custard all summer long! When I serve it to guests, I try to make them guess the secret ingredient. Not many guess corn, so it's a fun surprise. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon light brown sugar
2 medium ears sweet corn, husks removed
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup whole milk
16 fresh blackberries
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon turbinado (washed raw) sugar
Fresh mint leaves

Steps:

  • Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

Nutrition Facts : Calories 289 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 36mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

BAKED CORN PUDDING



Baked Corn Pudding image

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 432mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

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