Corn Pudding Custard Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 23, 2002
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!
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Photo by Madame.D

Cooking Level: Intermediate

Reviewed: 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.
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: 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.
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Photo by Molly's Safta

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA
Living In: Reisterstown, Maryland, USA

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Reviewed: Sep. 5, 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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Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Photo by Lisa Schuster Altmiller
Reviewed: Jul. 6, 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.
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Photo by Lisa Schuster Altmiller

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Dixon, California, USA
Reviewed: 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!
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Cooking Level: Expert

Home Town: Vestal, New York, USA


 
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