Corn Pudding

Creme Catalan with Sweetcorn – Simon Rimmer, Sunday Brunch

Ingredients

• Large tin sweetcorn, drained
• 30g butter
• 500ml cream (+ extra, see method)
• 6 egg yolks
• 125g sugar
• 1 teaspoon vanilla
• 100g sugar for caramel
• 100g sugar for crispy corn

Method

1. Make caramel by melting 100g sugar until it becomes a dark golden brown
2. Divide into the 6 dariole moulds
3. Fry half the corn in butter for 5 minutes, cool slightly
4. Add the cream, leave for 1 hour
5. Blend the mix in a nutrabullet or similar. Pass into a measuring jug.
6. Top up to 500ml with more cream (if needed).
7. Bring to a simmer.
8. Beat the eggs, sugar, vanilla
9. Pour on the cream, mix well.
10. Pour into 6x dariole moulds in a roasting tin
11. Add water to the tray, halfway up
12. Bake at 150C for approximately 90 minutes till set, cool. Refrigerate overnight.
13. For the crispy corn – place the corn onto a baking tray and sprinkle the sugar over it. Put into the oven until the corn is crisp.
14. Serve pud with crispy corn and summer fruits.