Corn Pudding Custard

Corn Pudding Custard

sal

"Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 415 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wil...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 wil...

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 sa...

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.

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 hea...

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...

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 w...

Other stories that may interest you