Sweet Corn Pudding

Sweet Corn Pudding

Updated Dec. 15, 2022

Total Time: 45 minutes

Servings: 4–6 servings

Difficulty: Moderate

Ingredients

(US customary units with metric equivalents)

• 3 ears fresh corn (about 2 pounds/900g), husks removed, kernels cut into 3-inch (7.5cm) segments

• 3 cups/720ml whole milk (or unsweetened oat milk for a plant-based alternative), plus extra milk as needed

• ½ vanilla bean, split lengthwise, seeds scraped (or 1 tsp pure vanilla extract)

• ¾ teaspoon kosher salt (Diamond Crystal; use 1 tsp fine sea salt if substituting)

• ⅓ cup/66g granulated sugar (adjust to ¼ cup if corn is very sweet)

• 2 tablespoons/16g cornstarch (ensure it’s cornstarch, not cornflour)

• 2 large egg yolks, room temperature

Equipment

• Medium heavy-bottomed saucepan (3–4 quart/2.8–3.8L)

• Medium mixing bowl (glass/stainless steel)

• Whisk (manual or electric)

• Fine-mesh sieve

• Spatula or wooden spoon

• Individual serving dishes/bowls

Preparation

Step 1: Infuse Corn Flavor into Milk

1. Combine corn kernels, milk, vanilla bean seeds (and pod, if using), and salt in a heavy-bottomed saucepan.

2. Heat over medium-high heat (350°F/175°C) until the mixture reaches a gentle simmer (tiny, steady bubbles rising from the bottom; avoid rapid boiling).

3. Reduce heat to low, partially cover the pan (leave a small gap), and simmer gently. Stir every 5 minutes to prevent scorching.

4. Simmer until the milk develops a sweet corn aroma and reduces to ~2 cups (500ml), about 30 minutes. Add milk if volume drops below 2 cups.

5. Remove corn cobs with a slotted spoon; reserve cobs for later use (e.g., roasting or soups).

Step 2: Temper Egg Yolk & Cornstarch Mixture

1. In a medium bowl, whisk sugar, cornstarch, and room-temperature egg yolks until smooth and lump-free.

2. Slowly pour ¼ cup (60ml) of the hot corn milk into the bowl, whisking vigorously to temper the yolks (prevents scrambling).

3. Add the tempered mixture back to the saucepan, stirring constantly over medium heat (350–375°F/175–190°C) until the pudding thickens enough to coat the back of a spoon (3–5 minutes).

Step 3: Refine & Polish

1. If using vanilla extract, stir it in now. If using a vanilla bean pod, remove it.

2. Strain the pudding through a fine-mesh sieve to remove lumps; discard solids.

Step 4: Serve or Chill

1. Warm: Spoon into dishes and serve immediately.

2. Chilled: Press parchment paper onto the surface to prevent a skin, cover, and refrigerate for 4+ hours (or overnight). Keeps 3 days refrigerated.

Chef’s Tips & User Variations

• Sweetness Adjustment: Reduce sugar to ¼ cup if corn is very ripe.

• Texture Fix: If thin, blend cooked corn with hot milk, strain, then re-add to the egg mixture.

• Leftover Cobs: Roast cobs with butter, brown sugar, and cayenne for a crispy garnish.

Community Reviews

“In DR, we call this ‘Majarete’—add cinnamon, cloves, and coconut milk. Top with merengue or flambe!”

“Corn kernels don’t flavor milk well! Strip kernels, blend with hot milk, simmer, then strain before adding egg mix.”

“Too sweet—cut sugar to ¼ cup. Creamy and comforting!”

Private Notes (Personal User Insights)

• [Original user notes preserved as-is]