Deviled Corn and Tomato Pudding

Submitted by WiGal

"This is a Crescent Dragonwagon recipe. I have not made this yet, but I think it sounds wonderful:) I think green chiles instead of basil might be good."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 3⁄4 cups corn, frozen, thawed
• 3⁄4 cup skim milk
• 1⁄4 cup cornstarch
• 2 eggs
• 2 teaspoons brown sugar or 2 teaspoons honey
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon red pepper flakes
• 1 tablespoon butter
• 1 large onion, chopped
• 1 large tomatoes, diced
• 2 -3 basil leaves, finely chopped

directions

1. Preheat the oven to 350 degrees.
2. Spray six 8-ounce custard cups with cooking spray.
3. Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
4. Heat the butter over medium-high heat in a large skillet.
5. Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
6. Remove from the heat. Stir in the basil.
7. Divide the tomato mixture among the custard cups.
8. Top with the corn mixture.
9. Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
10. Bake for 40 to 50 minutes, or until golden and firmed up.
11. Let stand for 5 minutes, then serve.

Reviews

[Chef Kate]

This is a nice dish, but a bit bland, and the cornstarch does give the corn custard a slightly gummy mouthfeel. It also makes enough to more than fill 6 8-ounce ramekins to the brim. It bakes beautifully, and, with a bit of coaxing will invert onto a serving plate for a pretty presentation.