Tin Corn Pudding Recipe

Let's make a green corn pudding for Festa Junina? This dessert recipe is simply wonderful and great for those who like soft, very smooth and creamy pudding. It practically comes apart in your mouth!

This canned corn pudding is made with condensed milk, fresh cream, coconut milk, eggs and a little butter. The flavor is reminiscent of maize curau and the consistency is simply wonderful. See here at TudoReceitas the step-by-step photos and then prepare this recipe for canned corn pudding made in a bain-marie on the stove.

Ingredients for Making Tin Corn Pudding:

For the pudding caramel:

 1 cup of sugar (160 grams)

 ½ cup of water (120 milliliters)

For corn pudding:

 1 can of drained green corn

 1 can of condensed milk

 200 milliliters of fresh cream

 100 milliliters of coconut milk (half a bottle)

 3 medium eggs

 1 tablespoon of soft butter

 1 pinch of salt

How to Make Tin Corn Pudding:

Start by preparing the caramel: in a pan over the heat, place the sugar and water and stir with a spoon, until the sugar dissolves. Then place it on medium heat and let it boil without stirring any more, so as not to get sugary.

Tip: At this point, preheat the oven to 180ºC.

During this time, shake the pan to prevent the caramel syrup from burning. Turn off the heat after it has boiled for 5-7 minutes and let it cool at room temperature.

Prepare corn pudding by mixing all ingredients in a blender or kitchen processor: corn, condensed milk, heavy cream, coconut milk, eggs, butter and salt. Beat on full speed for 2-3 minutes.

Tip: Remember that fresh cream is the one in a bottle.

Then pass the mixture through a sieve, to filter all the small pieces and thus get a creamy and smooth corn pudding.

Grease a pudding tin with the previously prepared caramel and pour the corn pudding mixture into it.

Tip: In this case I used a 22 cm diameter mold.

Cover the shape of the pudding with foil and make a few small holes in the top with a knife. Accommodate the pan inside a larger pan or bain-marie container with hot water inside.

Tip: Hot water should fill about 1/3 of the full capacity of the largest pan.

Bake the tinned green corn pudding like this (bain-marie) in a preheated oven at 180-200°C for 40 to 60 minutes. To find out if your pudding is ready, pierce it with a knife: the knife should come out clean and the pudding should be firm and consistent, as in the photo.

Tip: The time the pudding takes to bake depends on your oven, so you may need to adjust the temperature or time.

Remove the pudding from the oven and the bain-marie and let it cool completely inside the pudding tin, to prevent it from breaking when unmolding. Serve immediately or reserve in the fridge and delight everyone with this wonderful canned corn pudding that goes great with Festas Juninas!

Looking for more sweet corn recipes? See these suggestions:

simple sweet angu

Traditional green corn curau

Creamy corn cake with condensed milk and grated cheese

If you liked the Canned Corn Pudding recipe, we suggest you enter our Pudding and Flan Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.