Equipment
Ingredients
Corn Pudding Base
- 500 g sweet corn kernels, thawed if frozen, drained if canned
- 240 ml heavy cream
- 120 ml whole milk
- 3 eggs, room temperature
- 30 g fine yellow cornmeal
- 15 g cornstarch
- 60 g unsalted butter, melted and slightly cooled
- 50 g parmesan cheese, finely grated
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Braised Chanterelles
- 250 g fresh chanterelle mushrooms, cleaned with a damp cloth and gently torn
- 30 g unsalted butter
- 1 shallot, finely minced
- 1 garlic, minced
- 2 fresh thyme
- 60 ml dry white wine
- 2 g kosher salt
Arugula Topping
- 60 g baby arugula, washed and dried
- 15 ml extra virgin olive oil
- 10 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Lightly grease the 2-quart baking dish with a small amount of butter or oil.
In a blender, combine exactly half of the sweet corn kernels (250g) with the heavy cream and whole milk. Puree until mostly smooth but still retaining a little texture.
In a large mixing bowl, whisk together the room temperature eggs, melted butter, fine cornmeal, cornstarch, kosher salt, and black pepper until completely combined and no lumps remain.
Fold the pureed corn mixture, the remaining whole corn kernels, and the grated parmesan cheese into the egg mixture until uniformly distributed.
Pour the mixture into the prepared baking dish. Bake for 40 to 45 minutes, or until the edges are golden brown and the center is set with only a slight jiggle.
Remove the pudding from the oven and let it rest for 10 minutes. This allows the custard to properly set before slicing or spooning.
While the pudding rests, melt 30g of butter in a large skillet over medium heat. Add the minced shallot and garlic, sauteing until translucent and fragrant, about 2 minutes.
Increase the heat to medium-high. Add the torn chanterelles and thyme sprigs. Cook until the mushrooms release their moisture and begin to brown. Pour in the white wine and braise until the liquid reduces to a glossy glaze.
In a medium bowl, gently toss the baby arugula with the extra virgin olive oil, lemon juice, and a pinch of salt.
Spoon the warm braised chanterelles evenly over the surface of the rested corn pudding. Top generously with the dressed arugula just before serving to preserve its crunch.
Chef's Notes
- Tear your chanterelles by hand rather than slicing them with a knife. This preserves their natural cellular structure and prevents them from becoming waterlogged or mushy.
- If using frozen corn, toast the kernels lightly in a dry skillet before adding them to the batter. This evaporates excess water and deepens the roasted corn flavor.
- The 10-minute resting period is non-negotiable for custard-based dishes like this pudding; cutting into it immediately will cause the structure to weep and collapse.
- Dress the arugula at the absolute last second. The acidity in the lemon juice will begin breaking down the delicate leaves almost instantly.
Storage
Refrigerator: 4 days — Store pudding and mushrooms separately from arugula.
Freezer: 1 month — Freeze the baked pudding tightly wrapped; do not freeze the mushrooms or arugula.
Reheating: Reheat the pudding covered with foil in a 175 C oven until warmed through. Prepare fresh arugula just before serving.
