Summer Corn Pudding Recipes

Steps:

• Preheat oven to 300 degrees F.
• Husk the corn and remove the kernels. In a blender add 1 ounce of water, and 2 ears of corn kernels and pulse. Strain the liquid and discard the pulp. To the liquid, add the eggs, heavy cream, ginger, chives, chervil, and the remaining corn kernels, and mix. Pour the mixture into well-buttered 2-ounce souffle molds. Bake in a water bath for 30 minutes. Once pudding is done, let cool to room temperature and unmold.
• To make the salad, whisk the vinegar and oil together. Season with salt and pepper. Toss in the pea shoots, corn shoots, and jicama.
• To serve, plate the corn pudding in the center and top with the jicama salad.

Steps:

• Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
• Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
• Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
• Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Steps:

• Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.
• Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
• Sprinkle the dill over the vegetables. Pour the reserved egg mixture over all and stir to combine. Cook, uncovered, at 100 percent for three minutes.
• Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly). Cook, uncovered, at 100 percent for three minutes.
• Whisk again. Cover tightly with microwave plastic wrap. Cook at 100 percent for two minutes. If not set, cook, covered, for an additional minute. Serve immediately.

Steps:

• preheat oven to 350f.
• mix ingredients in a bowl.
• spray a 2 quart baking dish with cooking spray, add ingredients.
• bake 50 minutes until set.

Steps:

• Combine sugar, flour, baking powder and salt.
• Whisk together eggs, cream, and butter.
• Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour into a lightly greased oblong baking dish.
• Bake at 350 degrees for 45-60 minutes OR until golden brown and set.
• Let stand 5 minutes.

Steps:

• Wash and prepare the fruits carefully.
• Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
• Add the fruits and cook gently for a few minutes - do not boil rapidly.
• Allow the mix to cool and check for sweetness - add more sugar if required.
• Take 8 individual pudding moulds and line with cling film.
• Remove the crusts from the bread.
• Take 8 slices of the bread and cut them in half to form oblongs.
• Line the insides of the moulds with the oblongs.
• On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
• Spoon carefully into the moulds the fruit mixture to the top.
• Keep back some of the juice from the fruits.
• With the remaining bread cut out circles big enough to cover the whole of the mould.
• Place the bread lids on top and fold over the cling film.
• Place the moulds on a tray and place another tray on top.
• Place weights on top of the tray and refrigerate the puddings over night.
• Turn out the puddings and remove the cling film.
• With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
• Serve chilled with pouring cream.