CORN PUDDING
PG tested
A little bit of precision is needed to yield a perfect pudding — one that isn’t weepy or curdled. It’s worth the attention to detail. While it’s ideal for the Thanksgiving table, I think this is a perfect side for steak — if you’re tired of corn on the cob. FYI: America’s Test Kitchen warns that it does not reheat well. I beg to differ. A square for 25 seconds in the microwave oven and it was a perfect breakfast. 6 ears of corn, husks and silk removed 3 tablespoons unsalted butter, plus extra for baking dish ⅔ cup heavy cream
1 and ½ teaspoons of salt 1 teaspoon sugar ¼ teaspoon cayenne pepper (extra if you like it spicy. I used a half teaspoon.) 1⅓ cups of whole milk 4 large eggs, lightly beaten 1 tablespoon cornstarch Cut kernels from 5 earns of corn into a medium bowl then scrape the cobs with the back of a butter knife over the bowl to collect the milk. (You should have about 2½ cups kernels and milk.) Grate remaining 1 ear of corn on coarse side of a box grater (you should have about ½ cup grated kernels.) Add grated kernels to bowl with cut kernels.
Adjust the oven rack to the lower-middle position then place a roasting pan or large baking dish on the rack. Heat oven to 350 degrees. Generously butter an 8-inch square baking dish. Bring 2 quarts of water to boil in a kettle or saucepan.
Melt butter in a 12-inch skillet over medium heat then add corn and cook, stirring occasionally until the corn is bright yellow and the liquid has almost evaporated (about 5 minutes.) Add cream, salt, sugar and cayenne then cook, stirring occasionally until thickened and the spoon the leaves a trail when the pan bottom is scraped (about five minutes). Transfer mixture to a medium bowl. Stir milk into the mixture then whisk in eggs and cornstarch. Pour mixture into buttered baking dish.
Set the filled dish in a roasting pan or large baking dish that already is in the oven. Fill the outer pan with boiling water to reach halfway up the inner dish. Bake until the center jiggles slightly when shaken and the pudding has browned lightly in spots (about 20 to 25 minutes). Remove baking dish from the water bath, let cool for 10 minutes, then serve.
Serves 6