| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Frozen corn kernels; thawed (10ounce) |
| 1/4 |
c |
Sugar |
| 1 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 4 |
lg |
Eggs |
| 1/2 |
|
Vanilla bean; split lengthwise |
|
|
; and seeds scraped, |
|
|
; reserving pod for |
|
|
; another use |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 3 |
tb |
Allpurpose flour |
| 1/4 |
c |
Chopped fresh chives |
| 1 |
pn |
Freshly grated nutmeg |
|
|
Garnish: 3 tablespoons chopped fresh |
|
|
; chives |
INSTRUCTIONS
Preheat oven to 350 degrees and butter a 1 1/2quart quiche dish or pie
plate.
In a food processor pulse half of corn until chopped coarse. In a
bowl stir together chopped corn and remaining corn kernels and
sprinkle with sugar and salt, stirring until combined well.
In another bowl whisk together milk, eggs, vanilla seeds, butter,
flour and chives and stir into corn until combined well. Pour pudding
into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding
in middle of oven until center is just set, about 45 minutes. Garnish
pudding with chives.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9235
Converted by MM_Buster v2.0l.
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