Recipe

Corn Pudding Recipe

	Grizzlybear / All my dishes 2 years, 1 month ago This is a OUT of THE BOX Pudding but very tasty Prep:20m Cook:40m Servings:10	Grizzlybear
	puddings

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Ingredients

10 to12 ears white corn, husks and silk removed

2 large eggs

1 cup heavy cream

1/4 cup plus 2 tablespoons sugar

2 tablespoons unsalted butter, melted

1 teaspoon orange zest

3/4 teaspoon cinnamon

1/4 teaspoon salt

1 cup dried cranberries

Cranberry Sauce, recipe follows

Directions

Heat the oven to 350 degrees F. Grease 8 (6-ounce) custard cups and set aside. Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp. In a large bowl, beat the eggs until frothy. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt. Add the corn and cranberries and stir to combine. Divide among the custard cups. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon. Serve hot or warm with Cranberry Sauce.

Cranberry Sauce:

1 cup fresh cranberries

1 cup maple syrup

1 teaspoon orange zest

1/4 cup orange juice

1 lemon, juiced

Combine the cranberries, maple syrup, orange zest, and orange juice, and bring to a simmer. Cook until the cranberries pop. Lower the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and add lemon juice, to taste.

Yield: 2 1/2 cups

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