Tuesday, June 1, 2010
Sweet Corn Pudding
This actually turned out very well. I am surprised. It started with fresh, tender, and very juicy yellow corn, that I did not get a picture of (sorry), then you have to grate the cobs until all the kernels are squeezed of their contents. Then squeeze the cobs some more, milk the cobs of all their liquid. Then add milk (or coconut milk or a mixture of the two) and strain, strain, strain until the mixture is perfectly free of any particles. Add a touch a vanilla and sugar to taste. Corn is very sweet anyway, so be careful! Then cook over medium low heat, stirring constantly, until thick but not too thick. This will not be the hurried madness of making a pudding using cornstarch because the natural cornstarch does not seize up at the raising of temperature the way the powdered cornstarch does. The natural cornstarch in the corn liquid yields a lovely result. The taste is a rich vanilla custard without eggs but much softer with the added benefit of no cholesterol. You get the hit of corn but it is a subtle aftertaste that manifests as richness rather than...corniness. I tried to bake one in a bain marie but the lack of eggs didn't allow it to work :-) I think I will try a savory version next time!