Creamy Corn Pudding | America's Test Kitchen
Precooked corn and a brief reduction of heavy cream result in a pudding that is creamy, not watery.
Ingredients
- 6 ears corn (medium, fresh), husks and silk removed
- 3 tablespoons unsalted butter plus extra for greasing baking dish
- 2/3 cup heavy cream
- 1 1/2 teaspoons table salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper
- 1 1/3 cups whole milk
- 4 large eggs , beaten lightly
- 1 tablespoon cornstarch
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