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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I had never tried Indian Corn Pudding before I went up to the Indian Pueblo Cultural Center here in Albuquerque. This is another of Richard Hetzler's creations. I rarely, if ever eat eggs or dairy, but wanted to try a little taste. It was good, but I think I would like the corn to be a bit crunchier as I found it kind of chewy. If I did make this I would make it Vegan. Please note, I didn't include the grilling time for the corn in this recipe. Ingredients:
3 ears corn (grilled, kernals removed) |
1 cup heavy cream |
3 eggs |
2 teaspoons honey |
1 sprig fresh thyme |
2 teaspoons garlic (fine chopped) |
Directions:
1. Clean the corn and grill. Test the kernels making sure they are cooked.
2. Then let it cool and remove the kernels from the cob.
3. Take 1/2 the corn kernels and place them in the heavy cream with the chopped thyme, honey and garlic. Puree with a hand blender.
4. Add eggs and remaining corn kernels and season with the salt and pepper.
5. Place in a baking dish and bake at 325'F in a water bath until the cener is firm. About 25 to 30 minutes.
6. Remove from pan and cool slightly before serving.
7. Bon Appetit!
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