Corn Pudding

1. 1

   Pour the 400 ml milk into the pan then simmer in low heat.

2. 2

   In a small cup dissolve the cornstarch in remaining 150ml of milk and set aside .Then strain the whole kernel corn and set aside also.

3. 3

   When the milk is about to boil add the sugar into the pan and stir with spatula to dissolve the sugar.

4. 4

   Continously stir it for about 2 minutes.

5. 5

   Add the strained whole kernel corn.

6. 6

   Then stir it again for about 2 minutes.

7. 7

   Then gradually add 4 tbsp of cornstarch dissolved in 50 ml milk while stirring it.

8. 8

   Continously stir it for about 7-8 minutes or until the mixture is thickened.

9. 9

   Make sure that the cornstarch is distrubuted properly and dissolved.

10. 10

    When the mixture is already thickened turn off the heat then continously stir it on the pan for about 1 minute and prepare the container for your corn pudding.

11. 11

    Pour it to the container and let it cool then chill it on the fridge.

12. 12

    Serve it chilled and sprinkle some grated cheddar cheese on top for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.