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Ermin's French Bakery and Café's Corn Pudding
The pudding-like texture almost makes this a corn-on-the-cob-flavored dessert. Very yummy.
2 cups whole milk
4 cups heavy whipping cream
2 tablespoons cornstarch
1/2 cup melted butter
2 cups sugar
2 1-pound bags frozen sweet corn or about 5 to 6 cups fresh corn
Heat oven to 350 degrees Fahrenheit.
Lightly grease a 9-inch-by-13-inch baking pan.
Beat together milk, cream, eggs and cornstarch until thoroughly mixed, but not foamy (about 1-1/2 minutes on medium speed). Stir in butter, sugar and corn. Pour into baking pan (mixture will fill it almost to the brim).
Bake 1-1/2 hours, or until mixture resembles a thick pudding or custard.
Serves 12 to 14.
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