Sweet Corn Pudding Custard (Print Version)
Creamy corn custard infused with vanilla, perfect served warm or chilled for a delicate, comforting finish.
# Ingredients:
→ Primary
01 -
3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
02 -
3 cups whole milk or unsweetened oat milk, plus more as needed
03 -
1/2 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
04 -
3/4 teaspoon kosher salt
05 -
1/3 cup granulated sugar
06 -
2 tablespoons cornstarch
07 -
2 large egg yolks
# Steps:
01 -
Combine fresh corn, milk, vanilla bean and seeds or vanilla extract, and kosher salt in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and allow to simmer gently, stirring occasionally, for about 30 minutes until the milk is infused with corn flavor.
02 -
Remove from heat. Discard or reserve corn cobs. Measure 2 cups of corn-infused milk, adding more if necessary. In a medium bowl, whisk together granulated sugar, cornstarch, and egg yolks. Gradually whisk in about 1/4 cup of the hot corn milk to temper the yolks.
03 -
Pour the tempered egg yolk mixture back into the saucepan with the remaining corn milk. Return to medium heat. Cook, whisking constantly, until thickened, bubbling, and custard coats the back of a spoon, about 3 to 5 minutes. If using vanilla extract, stir it in after removing from heat.
04 -
Strain custard through a fine mesh sieve for extra smoothness if desired. Divide the warm pudding into serving bowls. Serve immediately, or press a sheet of parchment onto each surface and refrigerate until chilled. Consume within 3 days.
# Notes:
01 -
For a stronger corn flavor, let the cobs steep in the milk even after simmering before discarding.