Corn Pudding Custard

7 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 4 Rating Star 2
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Corn microwaved with cream, butter, eggs, sugar, salt and pepper. A quick and easy treat!

By sal
prep:
5 mins
cook:
20 mins
total:
35 mins
additional:
10 mins
Servings:
8
Max Servings:
8
Nutrition Info
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Ingredients

Directions

  • Combine the cream with salt and pepper in a small saucepan and heat until it bubbles. Stir in butter, eggs, sugar and corn. Transfer to a microwave safe dish.

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  • Microwave on high for 20 minutes. Let stand 10 minutes to thicken.

Nutrition Facts

Per Serving:
415.45 calories; 5.89 g protein; 21.58 g carbohydrates; 35.88 g fat; 186.9 mg cholesterol; 822.97 mg sodium.Full Nutrition

Reviews (6)

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Most helpful positive review

Crissy
08/20/2007
Loved it but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very salty.
Helpful
(13)

Most helpful critical review

Anonymous
11/22/2007
It was way too salty! If I were to make it again I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed.
Helpful
(12)
7 Ratings
  • 5 Rating Star 3
  • 1 Rating Star 2
  • 4 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Madame.D
12/28/2003
A good intro to making corn pudding! If you want to make the pudding more custard-like I would recommend you use one can evaporated/condensed unsweetened milk instead of heavy cream. That will also cut down on a lot of fat! Also I would only add 1 or 1/2 cups of sugar because it would be way to sugary. Try using sweetened corn instead - like Green Giant Niblets. Adding a bit of vanilla will spice it up as well. Enjoy!
Helpful
(42)
Crissy
08/20/2007
Loved it but I changed it a bit to make it more of a sweet pudding. I added 3/4 cup of sugar (instead of 3 tablespoons) and I added vanilla. Made as it is in the original recipe it is very salty.
Helpful
(13)
Anonymous
11/22/2007
It was way too salty! If I were to make it again I would only put 1 tsp of salt. I added lots of sugar to compensate for all the salt but it was still very salty. I was very disappointed.
Helpful
(12)
Lisa Altmiller
07/07/2011
I normally do not make microwaved meals but I needed something quick for a last minute invite to a potluck. I made it exactly per the instructions and no one liked this dish. It was very salty and the overall taste just didn't mesh.
Helpful
(4)
Momala
11/27/2011
Great recipe! I usually make my mom's recipe but tweeked hers to "jive" with this one. I did as a couple reviewers suggested. I used evaporated milk for 1/2 of the heavy cream amount and heavy cream for the rest. I also added vanilla (1 t) as per my mom's recipe and added more sugar (3/4 c) also as per mom's recipe. I left off the salt because I felt the salted butter would be enough (it was for us). I used 1 can of creamed corn and the rest frozen fresh corn (maybe a little extra fresh frozen corn) and it turned out great!
Helpful
(4)
Anjaleck
09/08/2009
This turned out wonderfully well even though I made some major changes. Because I didn't really follow the recipe I didn't feel comfortable giving 5 stars. Here's what I did: I didn't have whole kernel corn so I used creamed corn. I don't use granulated sugar at all and subbed crystallized fructose but upped it to 3/4 c. Since I used creamed corn I upped the eggs too. I probably have something totally different than the original recipe! But even so what came out of the microwave was delicious and I used this recipe for a base. One thing I'll bet this recipe is pretty good as written even though I didn't make it that way. Thanks for sharing! BTW next time I try this recipe I'm going to sub sucralose (Splenda brand) for the sugar. The fructose didn't work so well for a custard. The pudding turned out well but there was a lot of watery sweet juice to it. I figure that's because the fructose once dissolved does not crystallize again.
Helpful
(3)