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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a OUT of THE BOX Pudding but very tasty Ingredients:
10 to12 ears white corn, husks and silk removed |
2 large eggs |
1 cup heavy cream |
1/4 cup plus 2 tablespoons sugar |
2 tablespoons unsalted butter, melted |
1 teaspoon orange zest |
3/4 teaspoon cinnamon |
1/4 teaspoon salt |
1 cup dried cranberries |
cranberry sauce, recipe follows |
Directions:
1. Heat the oven to 350 degrees F. Grease 8 (6-ounce) custard cups and set aside. Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp. In a large bowl, beat the eggs until frothy. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt. Add the corn and cranberries and stir to combine. Divide among the custard cups. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon. Serve hot or warm with Cranberry Sauce.
2. Cranberry Sauce:
3. 1 cup fresh cranberries
4. 1 cup maple syrup
5. 1 teaspoon orange zest
6. 1/4 cup orange juice
7. 1 lemon, juiced
8. Combine the cranberries, maple syrup, orange zest, and orange juice, and bring to a simmer. Cook until the cranberries pop. Lower the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and add lemon juice, to taste.
9. Yield: 2 1/2 cups
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