How to Make Corn Pudding
Speaker: California corn, it’s sweet, fresh and delicious! California ranks
number two when it comes to producing the crop. In fact, 18% of
the nation’s corn is grown right here in California! Food and
lifestyle expert Laura McIntosh is bringing it home from the crops
to your kitchen.
Laura McIntosh: Well, thanks everyone for joining me. I am here with the grower
Alan. What’s your season like? What’s corn season is?
Alan: Well, we start planting corn in February and we finish the corn in
November.
Laura McIntosh: It’s expensive to hand pick corn. Why do you do that?
Alan: Because the workers pick the best ears out of the plant and then
also there’s no damage from the machines.
Laura McIntosh: Alan locally grows it here in Dixon California. It’s all good and
it’s all available through November. Thanks Alan!
I’d like to introduce you to Janine. Hi Janine!
Janine Falvo: Hi Laura!
Laura McIntosh: Thanks for being on the show.
Janine Falvo: Thanks for having me.
Laura McIntosh: All right, what are you going to cook with us today? We’ve got
some fresh corn going on. We’ve got a lot of things.
Janine Falvo: It’s a white corn pudding and it could be with an entrée or as a
dessert.
Laura McIntosh: All right, you are set! We have done a few steps though before we
started, we have done a little roux.
Janine Falvo: We have. We have a blond roux. We did that with a little butter
and flour and that’s it.
Laura McIntosh: And that’s it.
Janine Falvo: And then we’re reducing our cream.
Laura McIntosh: Your cream.
Janine Falvo: So, what we’ll do is start by sautéing the corn.
Laura McIntosh: Okay.
Janine Falvo: This is a great recipe if we could get corn to Thanksgiving. This is
a great Thanksgiving recipe.
Laura McIntosh: Oh, it would be happy. Yes. There she goes. What’s her favorite
ingredient? Shallots!
Janine Falvo: Shallots.
Laura McIntosh: That’s right!
Janine Falvo: When in doubt, cut shallots. Okay, next thing we’re going to do --
and you could help me with this.
Laura McIntosh: Okay.
Janine Falvo: I’m going to combine and put the cream in the bowl.
Laura McIntosh: Okay.
Janine Falvo: As soon as I put this in then you can add the mascarpone.
Laura McIntosh: A little mascarpone cheese. Everyone likes that! The whole thing,
Janine?
Janine Falvo: Yeah.
Laura McIntosh: Okay. It’s melting right in this warm cream. Very nice!
Janine Falvo: And the next thing you’re going to want to do is add the egg yolks
pretty slowly.
Laura McIntosh: Real slowly? Because the cream is warm, we don’t want to curdle
them. So, we want to go nice and slow.
Janine Falvo: Okay and then we’re going to add our roux. And now, I think it’s a
good time to use the whisk. So, we’ll add our corn. That’s what
makes the pudding pudding.
Laura McIntosh: Oh yeah!
Janine Falvo: Okay. We’re going to add a little tarragon and chives. And what
I’m going to start to do is whip the egg yolks to stiff peaks.
Laura McIntosh: How are we looking Janine?
Janine Falvo: I think we’re at our peak performance.
Laura McIntosh: It only takes about three minutes you guys.
Janine Falvo: So, at this time, let’s add our toasted brioche.
Laura McIntosh: To this mixture? Okay, all of it.
Janine Falvo: All of it. Okay. The next part, we want to fold in the egg whites.
Laura McIntosh: Okay, you do the honors.
Janine Falvo: Okay, I will. And the egg whites are still going to remain visible.
I’m not folding them in all the way. I want it to be nice, light and
fluffy.
Laura McIntosh: Okay. Now, these will go in the oven for about what? 15 minutes?
Janine Falvo: 15 minutes.
Laura McIntosh: 15 minutes. She has them, as you can see, in a water bath. And she
has these great ramekins. They’re greased. They’re ready to go in
the oven sitting in a water bath.
Janine Falvo: Okay and we could start scooping them into our ramekins.
Laura McIntosh: To our ramekins.
Wait until you see these things come out. You’re going to be so
excited as I am. Janine, they turned out perfect! We’re ready. Let’s
do this thing! You ready?
Janine Falvo: All right.
Laura McIntosh: Look at that! Isn’t that beautiful?
Janine Falvo: So, we’ll just take them out of the water bath. You could do
compote if you want. Fig would be great. Peaches are great.
Laura McIntosh: Oh look at drop. I’m going to have to taste it. Oh, you guys, this
was an easy fun recipe that, by the way, tastes fantastic. Thank you
Janine!
Janine Falvo: Thank you!
Laura McIntosh: These are just perfect out here.
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