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Dessert Corn Pudding


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  • 10 ears white corn - (to 12) husks, silk removed
  • 2 large eggs
  • 1 cup heavy cream
  • 1/4 cup sugar 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
  • 1 cup fresh cranberries
  • 1 cup maple syrup
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 lemon juiced


Servings 8


Step 1

Heat the oven to 350 degrees. 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.

For the Cranberry Sauce: 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. (Makes 2 1/2 cups)

This recipe yields 8 servings.

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