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Eggless and Baked Corn Pudding, Super Creamy

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How to Make Eggless and Baked Corn Pudding

Corn pudding is a comforting dessert loved for its creamy texture and sweet flavor. This eggless, no-bake corn pudding recipe is a delightful twist on the classic dessert, making it accessible for those avoiding eggs. With just a few simple ingredients and straightforward steps, you can create a delicious treat that’s perfect for any occasion.

Whether you’re hosting a dinner party or simply craving something sweet, this recipe is sure to satisfy. Plus, the combination of creamy pudding and glossy caramel creates an irresistible dessert that everyone will adore.

Ingredients for Eggless Corn Pudding

For the Caramel

  • ½ cup water
  • 1 cup sugar

For the Pudding

  • 395 grams (13.93 oz) sweetened condensed milk
  • 300 grams (10.58 oz) corn kernels
  • 300 grams (10.58 oz) heavy cream
  • ½ cup water
  • 1 envelope unflavored gelatin

Step-by-Step Instructions

Preparing the Caramel

  1. In a saucepan, combine the sugar and water over medium heat.
  2. Stir gently until the sugar dissolves, then stop stirring to allow the caramel to form.
  3. Continue cooking until the mixture turns a glossy golden-brown color.
  4. Once ready, remove the pan from the heat and set the caramel aside.

Making the Corn Pudding

Step 1: Blend the Corn

  1. Place the corn kernels and ½ cup water in a blender.
  2. Blend until smooth and creamy.
  3. Strain the blended mixture using a fine mesh sieve to remove any solid bits.

Step 2: Combine Ingredients

  1. Return the strained corn mixture to the blender.
  2. Add the sweetened condensed milk, heavy cream, and unflavored gelatin.
  3. Blend well to create a uniform, silky mixture.

Step 3: Hydrate the Gelatin

  1. In a small bowl, add the gelatin to 6 tablespoons of cold water and let it sit for 1-2 minutes.
  2. Heat the hydrated gelatin in the microwave for 15 seconds or until it dissolves completely.
  3. Pour the dissolved gelatin into the blender and blend again to incorporate it fully.

Setting the Pudding

  1. Lightly grease a mold with vegetable oil to prevent sticking.
  2. Pour the pudding mixture into the prepared mold.
  3. Cover with plastic wrap and refrigerate for at least 3 hours or until the pudding sets firmly.

Finishing Touches

  1. Once the pudding has set, carefully unmold it onto a serving plate.
  2. Pour the prepared caramel over the top, letting it drizzle down the sides.
  3. Serve chilled and enjoy your creamy, eggless corn pudding!

Tips for Making Perfect Corn Pudding

Use Fresh or Frozen Corn

For the best flavor, opt for fresh or high-quality frozen corn. Canned corn can also work but may slightly alter the taste.

See also  Velveeta Beef and Bowtie Pasta Recipe: A Creamy, Cheesy Delight

Blend Thoroughly

Ensure the corn is blended thoroughly to achieve a smooth texture. Straining the mixture is key to removing any coarse bits.

Adjust Sweetness

If you prefer a less sweet pudding, reduce the amount of condensed milk slightly. You can also add a pinch of salt to balance the flavors.

Prevent Caramel Burn

When making caramel, keep an eye on it as it can burn quickly. Once it turns golden-brown, remove it from the heat immediately.

Customize the Mold

Use a decorative pudding mold to make your dessert visually appealing. If you don’t have a mold, a simple bowl or dish will work too.

FAQs

1. Can I make this pudding vegan?

Yes! Replace the sweetened condensed milk with a plant-based alternative, use coconut cream instead of heavy cream, and swap gelatin for agar-agar. Adjust the quantities of agar-agar based on the package instructions.

2. How long does corn pudding last in the refrigerator?

This pudding can be stored in an airtight container in the refrigerator for up to 3 days.

3. Can I use canned corn instead of fresh?

Yes, canned corn works as a substitute, but make sure to drain and rinse it well before blending.

4. What can I use instead of gelatin?

Agar-agar is an excellent vegetarian substitute for gelatin. Follow the package instructions for the correct amount to use.

5. How can I ensure the pudding unmolds easily?

Grease your mold lightly with vegetable oil before pouring in the pudding mixture. This will make it easier to release the pudding once it’s set.

6. What if my caramel hardens before pouring?

If your caramel hardens, reheat it gently over low heat until it becomes pourable again.

7. Can I add toppings besides caramel?

Absolutely! Try adding shredded coconut, crushed nuts, or a drizzle of chocolate sauce for extra flavor and texture.

Final Thoughts

Eggless and baked corn pudding is a delightful dessert that combines creamy, sweet flavors with the earthy taste of corn. With its smooth texture and glossy caramel topping, this pudding is a show-stopper at any gathering. Plus, it’s easy to make and doesn’t require any eggs, making it a great option for those with dietary restrictions.

Give this recipe a try and enjoy the satisfaction of creating a homemade dessert that’s both delicious and impressive. Share it with family and friends, and watch it become a new favorite!

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