Equipment
Ingredients
Corn Base
- 400 g canned whole kernel corn, thoroughly drained
- 400 g canned creamed corn, undrained
Custard
- 3 eggs, room temperature
- 120 ml whole milk
- 120 ml heavy cream
- 60 g unsalted butter, melted and slightly cooled
- 50 g granulated sugar
- 15 g cornstarch
- 3 g salt
- 1 g black pepper, freshly ground
- 1 g ground nutmeg
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Lightly grease a 2-liter baking dish with butter or non-stick spray.
In a large mixing bowl, thoroughly whisk the eggs until they are frothy and the yolks and whites are completely homogenous.
Add the whole milk, heavy cream, melted unsalted butter, granulated sugar, cornstarch, salt, black pepper, and ground nutmeg to the beaten eggs. Whisk vigorously until the cornstarch is completely dissolved and the liquid is smooth.
Using a silicone spatula, gently fold both the drained whole kernel corn and the undrained creamed corn into the custard mixture until evenly distributed.
Pour the mixture into the prepared baking dish, using the spatula to smooth the top and ensure the corn kernels are evenly spread.
Bake uncovered in the preheated 175°C (350°F) oven for 40 to 45 minutes. The pudding is done when the edges are golden brown, the center is set but still slightly jiggly, and a thermometer inserted in the center reads 74°C (165°F).
Remove the baking dish from the oven and let it rest at room temperature for 10 minutes before serving. This allows the custard to carry-over cook and firm up slightly for cleaner scooping.
Chef's Notes
- For a more savory, brunch-friendly profile, reduce the sugar to 25g and fold in 50g of sharp grated cheddar cheese and 20g of finely diced jalapeños.
- Using a combination of creamed corn and whole kernels is the secret to the perfect texture: the creamed corn fortifies the custard, while the whole kernels provide delightful pops of sweetness.
- Make-Ahead Strategy: You can assemble the entire raw mixture in your baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add 5 to 10 minutes to your total baking time since you are starting with a cold dish.
Storage
Refrigerator: 4 days — Cover tightly with aluminum foil or plastic wrap to prevent drying out.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 150C/300F oven for 15-20 minutes until warmed through.
