Corn Pudding Custard Recipe - Allrecipes.com
Corn Pudding Custard Recipe
  • READY IN 35 mins

Corn Pudding Custard

Recipe by  

"Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.
  2. Microwave on high for 20 minutes. Let stand 10 minutes to thicken.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

A good intro to making corn pudding! If you want to make the pudding more custard-like, I would recommend you use one can evaporated/condensed unsweetened milk instead of heavy cream. That will also cut down on a lot of fat! Also, I would only add 1 or 1/2 cups of sugar because it would be way to sugary. Try using sweetened corn instead - like Green Giant Niblets. Adding a bit of vanilla will spice it up as well. Enjoy!

 
Most Helpful Critical Review
Nov 22, 2007

It was way too salty! If I were to make it again, I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed.

 
Aug 20, 2007

Loved it, but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very salty.

 
Jul 07, 2011

I normally do not make microwaved meals, but I needed something quick for a last minute invite to a potluck. I made it exactly per the instructions and no one liked this dish. It was very salty, and the overall taste just didn't mesh.

 
Nov 27, 2011

Great recipe! I usually make my mom's recipe, but tweeked hers to "jive" with this one. I did as a couple reviewers suggested. I used evaporated milk for 1/2 of the heavy cream amount and heavy cream for the rest. I also added vanilla (1 t) as per my mom's recipe, and added more sugar,(3/4 c) also as per mom's recipe. I left off the salt, because I felt the salted butter would be enough (it was for us). I used 1 can of creamed corn and the rest frozen fresh corn (maybe a little extra fresh frozen corn) and it turned out great!

 
Sep 08, 2009

This turned out wonderfully well, even though I made some major changes. Because I didn't really follow the recipe, I didn't feel comfortable giving 5 stars. Here's what I did: I didn't have whole kernel corn so I used creamed corn. I don't use granulated sugar at all and subbed crystallized fructose, but upped it to 3/4 c. Since I used creamed corn, I upped the eggs too. I probably have something totally different than the original recipe! But even so, what came out of the microwave was delicious, and I used this recipe for a base. One thing I'll bet, this recipe is pretty good as written, even though I didn't make it that way. Thanks for sharing! BTW, next time I try this recipe, I'm going to sub sucralose (Splenda brand) for the sugar. The fructose didn't work so well for a custard. The pudding turned out well, but there was a lot of watery, sweet juice to it. I figure that's because the fructose, once dissolved, does not crystallize again.

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 196 mg
  • 65%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 823 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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