Corn Pudding Custard

6 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 35 min

“Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!” - by sal

Ingredients

2 1/2 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
1/4 cup butter
3 eggs, beaten
3 tablespoons white sugar
3 cups corn

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Metric US

Original recipe yields 8 servings

Directions

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

Amount Per Serving (8 total)

Calories
415 cal
21%

Fat
35.9 g
55%

Carbs
21.6 g
7%

Based on a 2,000 calorie diet

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Reviews (6)

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Madame.D

Dec. 28, 2003

"A good intro to making corn pudding! If you want to make the pudding more custard-like, I would recommend you use one can evaporated/condensed unsweetened milk instead of heavy cream. That will also..." See more cut down on a lot of fat! Also, I would only add 1 or 1/2 cups of sugar because it would be way to sugary. Try using sweetened corn instead - like Green Giant Niblets. Adding a bit of vanilla will spice it up as well. Enjoy!"

Crissy

Aug. 20, 2007

"Loved it, but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very salty...." See more"

Molly's Safta

Nov. 22, 2007

"It was way too salty! If I were to make it again, I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed...." See more"

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