Budin De Elote (Corn Pudding)

Title:
Budin De Elote (Corn Pudding)

Yield:
4 Servings

Categories:
Mexico,
Vegetables




Ingredients:





          Jim Vorheis


     1 tb Unsalted butter


     2 tb Toasted fine bread crumbs,


          -approximately


          For the budin:


     2 c  Corn kernels*


   1/2 c  Milk


     5 tb Unsalted butter


     3    Eggs


     1 ts Sugar


     1 ts Sea salt, or to taste






 Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack of


 the oven.  Butter a 1-quart baking or souffle dish and sprinkle with the


 bread crumbs.  Set aside.


 


 Put the corn and milk into a food processor and process for 10 to 15


 seconds or until reduced to a textured puree.  Beat the butter until creamy


 and gradually add the corn and the eggs, one by one, beating after each


 addition.  Add the sugar and salt.


 


 Pour the mixture into the prepared dish and bake until the mixture is


 firmly set and beginning to brown around the edges - about 35 minutes.


 


 Either serve from the dish or carefully unmold onto a serving dish.


 


 * Starchy field corn works best, ears of corn left intact that have been


 picked a few days earlier, for the starches to heighten, can be used.


 


 The Art of Mexican Cooking From the collection of Jim Vorheis


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip