Corn Custard Pudding Recipes

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EASY CORN PUDDING



Easy Corn Pudding image

Creamy corn casserole like you've never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.

Provided by Julie Clark

Categories     Side Dish

Time 55m

Number Of Ingredients 9

5 large eggs ((room temperature))
1/3 cup butter ((melted and cooled))
1/4 cup white sugar
1/2 cup half and half
4 tablespoons cornstarch
1/2 teaspoon vanilla extract
Dash of nutmeg
15.25 ounces white shoepeg whole kernel corn, drained ((1 can))
29.50 ounces cream-style corn ((2 cans))

Steps:

  • Preheat oven to 400 Degrees fahrenheit.
  • Spray a flat 9x13 baking pan with cooking spray.
  • In a large bowl, lightly beat eggs. Add melted butter and sugar.
  • In a small bowl, whisk together the milk and cornstarch until smooth.
  • Stir the cornstarch/milk mixture into the egg mixture.
  • Add the vanilla extract and dash of nutmeg.
  • Stir in the drained corn and creamed corn. Blend well.
  • Pour mixture into prepared casserole dish.
  • Bake for 40-50 minutes or until the top is browned and the center is set.
  • Add salt to taste.
  • Store any leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 200 kcal, Carbohydrate 27 g, Protein 5 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 278 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

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.

OLD-FASHIONED CORN STARCH CUSTARD (PUDDING)



Old-fashioned Corn Starch Custard (Pudding) image

A versatile egg-free vanilla custard that can be used as a pudding, cake filling or pastry filling.

Provided by A Coalcracker in the Kitchen

Categories     Desserts

Number Of Ingredients 6

3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold milk
2 cups scaled milk
1 teaspoon vanilla

Steps:

  • In the top of a double boiler, mix cornstarch, sugar, and salt
  • Add the cold milk to the cornstarch mixture, set aside
  • In another saucepan, scald 2 cups milk; slowly add to cold milk mixture
  • Cook in the top of a double boiler stirring until thick
  • Cover and cook 15 - 20 minutes
  • Add vanilla, stir in well.
  • Pour into large dish or in divided dishes. Placing plastic wrap directly on the surface while cooking prevents a skin from forming. Serve slightly warm or chill.

Nutrition Facts :

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 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

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.

COCONUT ALLSPICE CORN PUDDING



Coconut Allspice Corn Pudding image

This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.

Provided by Geoffrey Zakarian

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 14

3 cups milk
1 cup coconut milk
4 ounces (1 stick) unsalted butter
3 cups heavy cream
1/2 cup brown sugar
1 teaspoon ground allspice
3/4 cup cornmeal
3/4 cup molasses
1/4 cup all-purpose flour
3 large eggs
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
Zest of 1 orange

Steps:

  • Preheat the oven to 250 degrees F.
  • In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
  • Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
  • Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

CUSTARD PUDDING



Custard Pudding image

This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
2 Tablespoons cornstarch (not corn flour)
2 cups milk (whole milk or low fat)
2 egg yolks

Steps:

  • In a medium saucepan, combine the sugar & cornstarch.
  • Slowly whisk in the milk & egg yolks.
  • Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  • Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set - about an hour.

CORN PUDDING CUSTARD



Corn Pudding Custard image

Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!

Provided by sal

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 ½ cups heavy cream
2 teaspoons salt
1 teaspoon pepper
¼ cup butter
3 eggs, beaten
3 tablespoons white sugar
3 cups corn

Steps:

  • Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.
  • Microwave on high for 20 minutes. Let stand 10 minutes to thicken.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 21.6 g, Cholesterol 186.9 mg, Fat 35.9 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 21.5 g, Sodium 823 mg, Sugar 7.3 g

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