Name: Mexican Corn Pudding recipe by Sana Tungekar at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 packet fresh sweet corn frozen or 3 fresh corn cobs; 3 eggs; 2 tbsp butter; 1 cup milk; 8 to 10 tbsp sugar; 1 tbsp thick cream; 3 to 4 tbsp bread crumbs; A pinch of salt; Few drops of lemon; 1 cup thick fresh cream to garnish

Ingredients Serving: 4

1 packet fresh sweet corn frozen or 3 fresh corn cobs
3 eggs
2 tbsp butter
1 cup milk
8 to 10 tbsp sugar
1 tbsp thick cream
3 to 4 tbsp bread crumbs
A pinch of salt
Few drops of lemon
1 cup thick fresh cream to garnish

Instructions

Pressure cook the corn in water with a pinch of salt for 10-15 minutes. (Reduce flame after one whistle).
Separate the egg yolks and strain the corn and put in a mixer.
Add in the egg yolks, butter and cream to the corn and blend to a paste. Keep aside.
Mix sugar, milk and pinch of salt. Add this mix to corn mixture blend well again.
Beat the egg whites with a few lemon drops to get stiff peaks. Fold these egg whites into corn mixture.
Take a butter greased baking tray and transfer the mix. Sprinkle breadcrumbs all over.
Bake this in preheated hot oven for 40 minutes on 180 degree centigrade.
Spread thick cream over this and serve hot or cold.

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