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Roasted Corn Pudding Recipe

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This recipe for Roasted Corn Pudding, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joyce Manwiller

Category:
Category:

Ingredients:  
Ingredients:  
8 ears fresh corn, shucked
1 Tbsp olive oil
1 small onion, chopped
Kosher salt
2 cups heavy cream
1 large egg plus 1 egg yolk
2 Tbsp tarragon, chopped, plus leaves for topping

Directions:
Directions:
1. Heat grill on high and heat oven to 400 F. Grill 4 ears corn until charred on all sides, about 5 minutes total. Transfer to cutting board.
2. Cut charred kernels off cobs and set aside (about 2 cups). Cut kernels off remaining 4 ears corn (about 2 1/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels and 1/2 tsp salt and cook stirring occasionally until tender, about 5 minutes.
3. Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 minutes. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk and blend to combine.
4. Fold in charred corn and tarragon, then transfer to a shallow 2-qt or 9-in-square baking dish. Bake until pudding is set and top is beginning to brown, 15 to20 minutes. Sprinkle with tarragon leaves.
Serves 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Good Housekeeping recipe
To make lactose free - use Organic Valley lactose free half-half or Carnation lactose free condensed milk, or a combination of both.

 

 

 

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