Double Corn Pudding With Leeks Recipe

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Double Corn Pudding With Leeks
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Ingredients:

Directions:

  1. Melt the butter in a large skillet. Add the leeks and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Season with salt and pepper and let cool to room temperature.
  2. Butter an 8-by-10-inch baking dish and line it with the tortillas. In a large bowl, whisk the eggs with the egg yolks. Add the cream and milk and whisk to blend. Stir in the leeks, corn, 2 teaspoons salt and 1/4 teaspoon pepper. Pour the custard over the tortillas. Cover and refrigerate overnight. Bring to room temperature before baking.
  3. Preheat the oven to 325°. Put the baking dish in a roasting pan and add enough hot tap water to reach halfway up the side of the dish. Bake the corn pudding in the water bath for about 1 hour, or until just set. Let stand for about 10 minutes before serving.
  4. Make Ahead: The unbaked pudding can be refrigerated for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 223.08 Kcal (934 kJ)
Calories from fat 125.67 Kcal
% Daily Value*
Total Fat 13.96g 21%
Cholesterol 164.75mg 55%
Sodium 80.97mg 3%
Potassium 281.52mg 6%
Total Carbs 16.88g 6%
Sugars 4.32g 17%
Dietary Fiber 1.77g 7%
Protein 8.18g 16%
Vitamin C 4.5mg 7%
Iron 1.4mg 8%
Calcium 99.9mg 10%
Amount Per 100 g
Calories 135.32 Kcal (567 kJ)
Calories from fat 76.23 Kcal
% Daily Value*
Total Fat 8.47g 21%
Cholesterol 99.94mg 55%
Sodium 49.12mg 3%
Potassium 170.76mg 6%
Total Carbs 10.24g 6%
Sugars 2.62g 17%
Dietary Fiber 1.07g 7%
Protein 4.96g 16%
Vitamin C 2.7mg 7%
Iron 0.9mg 8%
Calcium 60.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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