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Corn Pudding With Scalded Milk

Ingredients
  Whole corn kernels 2 Cup (32 tbs), drained (fresh or canned)
  Egg yolks 4
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 Teaspoon
  Green pepper 1⁄2 , seeded and minced
  Nutmeg 1⁄8 Teaspoon
  All purpose flour 2 Tablespoon, sifted
  Baking powder 1 Teaspoon
  Butter 2 Tablespoon, melted
  Scalded milk/1 cup evaporated milk 1 Cup (16 tbs)
  Egg whites 4
  Hot water 4 Cup (64 tbs)
Directions

MAKING
1) Blend the corn in a blender set at low speed.
2) Drain the corn and turn the corn solids into a large bowl.
3) Throw the liquid away.
4) Beat the egg yolks till they are thick and lemon colored.
5) Add the corn, salt, sugar, pepper, green pepper and nutmeg. Beat well.
6) Into the egg mixture, beat the flour and baking powder. Add the melted butter and beat well.
7) Add the scalded milk and beat once again.
8) Beat the egg whites till they are stiff and fold them into the corn mixture.
9) Into a 1 ½-quart baking dish, turn the pudding and cover it with some foil or a lid.
10) In the bottom of a slow cooker, set a metal rack or trivet.
11) Into the cooker, pour 4 cups of hot water and on the trivet, set the baking dish.
12) Cover the cooker and cook on HIGH for 3 to 4 hours, till a silver knife inserted in the pudding-€™s center emerges completely clean.

SERVING
13) Transfer the hot pudding to a serving plate and serve hot, lukewarm, at room temperature or chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
250 Minutes
Ready In: 
260 Minutes

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