”
Mi casa es tu casa.
- aunt margie
(She had no idea how those words would come back to haunt her...)
Ingredients
- 10 oz package frozen corn kernels, thawed
- 1/4 cup sugar
- 2 cups milk
- 4 large eggs
- 1/2 vanilla bean, split lengthwise and seeds scraped out
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 3 Tbsp all-purpose flour
- 1/4 chopped fresh chives (plus Tbsp for garnish)
- a pinch freshly grated nutmeg
Equipment
- 2 mixing bowls
- Quiche dish or pie plate
- Food processor or other pulverizing tool
- Parchment paper
- Whisk
- Sturdy mixing spoon
Instructions
- Preheat oven to 350°F and butter a 1 1/2-quart quiche dish or pie plate.
- In a food process pulse half of the corn until chopped coarse. In a bowl stir together chopped corn and remaining kernals and sprinkly with sugar and salt, stirring until combined well.
- In other bowl, whisk together milk, eggs, vanilla seeds, butter, flour, and chives. Stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.
Cousins
English