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Sweet Corn Pudding With Real Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Sweet Corn Extract Water Soluble
Author:
Dolce Flav
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
This Sweet Corn Pudding is a creamy, custard-style dessert infused with the natural sweetness of corn and enhanced with corn extract for a rich, authentic flavor. Soft and smooth, it combines fresh or canned corn with eggs, milk, and sugar to create a comforting, Asian-style dessert. Perfect for family dinners or festive occasions, this pudding can be baked in a water bath for even cooking, resulting in a silky texture and subtle corn aroma. It can be served warm or chilled, and pairs beautifully with a drizzle of caramel or a sprinkle of toasted coconut for added depth.
Ingredients
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1 cup fresh or canned sweet corn kernels
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2 cups whole milk
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1/2 cup granulated sugar
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3 large eggs
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1 teaspoon corn extract
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1/2 teaspoon vanilla extract (optional)
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1/4 teaspoon salt
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2 tablespoons cornstarch (optional, for firmer pudding)
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Butter for greasing the baking dish
Directions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or individual ramekins with butter.
Prepare Corn Mixture: Blend corn kernels with 1 cup of milk until smooth. Strain through a fine mesh sieve for a silky texture.
Mix Custard Base: In a bowl, whisk together eggs, sugar, salt, and remaining milk. If using cornstarch, dissolve it in a tablespoon of milk before adding.
Combine Ingredients: Gradually stir the corn puree, corn extract, and vanilla into the egg mixture until fully combined.
Bake in Water Bath: Pour the mixture into the prepared dish. Place the baking dish in a larger pan and add hot water halfway up the sides of the dish (bain-marie).
Bake: Bake for 40–45 minutes, or until the pudding is set but slightly jiggly in the center.
Cool: Remove from the water bath and let cool to room temperature. Chill in the refrigerator for 2–3 hours for firmer pudding.
Serve: Serve warm or cold, optionally topped with caramel sauce, toasted coconut, or a few corn kernels for garnish.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use canned corn instead of fresh corn?
Yes — drain and blend canned corn for a smooth custard.
2. Can I make this pudding vegan?
Yes — use plant-based milk and a vegan egg substitute, but texture will be slightly softer.
3. Can I skip the corn extract?
Yes — fresh corn will still provide natural sweetness, but extract enhances the flavor.
4. Can I bake it without a water bath?
Yes — but a water bath ensures even cooking and prevents cracking.
5. Can I adjust sweetness?
Yes — increase or decrease sugar to taste.
6. Can I add flavor variations?
Yes — try a pinch of cinnamon, nutmeg, or a drop of vanilla or coconut extract.
7. How long can I store it?
Store in the fridge in an airtight container for up to 3–4 days.
8. Can I make individual servings?
Yes — use ramekins and adjust baking time slightly to 25–30 minutes.
9. Can I make it firmer?
Yes — add 2 tablespoons cornstarch or slightly reduce milk.
10. Can I serve it warm?
Yes — it can be enjoyed warm, at room temperature, or chilled for a refreshing dessert.