Corn Custard Pudding
Delightfully creamy and subtly sweet, Corn Custard Pudding is the perfect blend of comfort food and elegance. Made with sweet corn kernels, rich heavy cream, and a hint of vanilla, this classic dessert boasts a silky-smooth texture thanks to a quick blend-and-strain technique. Baked gently in a water bath, the custard sets into a luscious pudding with just the right wobble. With only 15 minutes of prep and simple pantry staples like eggs, sugar, and cornstarch, this recipe is both easy to make and irresistibly satisfying. Whether served warm with a sprinkle of cinnamon or chilled with a dollop of whipped cream, this pudding is a crowd-pleaser that’s ideal for holidays, family dinners, or cozy nights in. Perfect for anyone craving a unique twist on traditional custard desserts!
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Recipe Information
Ingredients
- 1.5 cups Sweet corn kernels
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 4 large Eggs
- 0.5 cups Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with unsalted butter and set aside.
In a blender, combine the sweet corn kernels, whole milk, and heavy cream. Blend until smooth and creamy.
In a large mixing bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla extract, and salt until well combined and frothy.
Gradually pour the blended corn mixture into the egg mixture, whisking continuously to avoid curdling. Mix until smooth and fully incorporated.
Strain the mixture through a fine mesh sieve into the prepared baking dish. This step will ensure a silky texture by removing any residual solids.
Place the baking dish in a large roasting pan. Create a water bath by filling the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
Carefully place the roasting pan in the oven. Bake for 40-45 minutes or until the custard is set but still slightly jiggles in the center when shaken.
Remove the baking dish from the water bath and let the pudding cool at room temperature for 15-20 minutes.
Serve warm or chilled. Optionally, garnish with a sprinkle of cinnamon, nutmeg, or a dollop of whipped cream.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 143.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 722 mg | 56% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
