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RECIPE # 4504 CORN AND POBLANO PUDDING Monday July 26, 2010

RECIPE # 4504 CORN AND POBLANO PUDDING Monday July 26, 2010

CREATED Jul 26, 2010

CHEF LOUIS OSTEEN / BLIND PIG No. 55

CORN AND POBLANO PUDDING 

3 cups fresh corn kernels, removed from cob

½ cup pastry flour

4 Poblano peppers, finely chopped

4 tablespoons butter, unsalted

5 eggs, lightly beaten

4 tablespoons sugar

2 teaspoons salt

2 teaspoons pepper

1/8 teaspoons vanilla extract

2-1/2 cups heavy cream

In an appropriately sized bowl, mix the corn with the flour, sugar, salt and pepper. In another bowl beat the eggs just until they are mixed well. Add the cream and vanilla, stir to mix well. In a small skillet, melt the butter over medium heat. Add the chopped Poblanos and cook until the peppers are soft. Mix them with the corn mixture. Add the liquids to the corn mixture, mix well, and pour into a buttered 2-1/2 quart baking dish and bake at 350 degrees until the pudding is set. Be careful not to over cook. The pudding should be soft and slightly creamy.