| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Sweet butter |
| 4 |
c |
Freshly shucked corn kernels |
| 6 |
|
Eggs |
| 1 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 2 |
tb |
Sugar |
| 2 |
ts |
Freshly chopped thyme |
INSTRUCTIONS
Preheat the oven to 350 degrees. Use 2 tablespoons of the butter to
grease a 2 1/2-inch deep 10-inch baking dish and set aside.
Place 2 cups of corn kernels in the bowl of a food processor along
with the eggs, cream, milk, flour, salt, pepper, and sugar and
process for 10 seconds. Transfer the puree to a bowl; fold in the
remaining corn kernels and thyme and pour the pudding into the
buttered baking dish.
Place the baking dish in a roasting pan and add very hot water to
reach halfway up the sides of the dish. Dot the top of the pudding
with the remaining butter, place in the oven and bake for 1 hour, or
until the pudding is firm but still quivering.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1690 Calories (kcal); 123g Total Fat; (65% calories from
fat); 52g Protein; 94g Carbohydrate; 1481mg Cholesterol; 2675mg
Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 21 1/2 Fat; 1 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9364
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”