{"id":1073,"date":"2025-10-11T16:17:41","date_gmt":"2025-10-11T15:17:41","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1073"},"modified":"2025-10-11T16:17:41","modified_gmt":"2025-10-11T15:17:41","slug":"corn-pudding","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1073","title":{"rendered":"Corn Pudding"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Creme Catalan with Sweetcorn &#8211; Simon Rimmer, Sunday Brunch<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Large tin sweetcorn, drained<\/li>\n\n\n\n<li>30g butter<\/li>\n\n\n\n<li>500ml cream (+ extra, see method)<\/li>\n\n\n\n<li>6 egg yolks<\/li>\n\n\n\n<li>125g sugar<\/li>\n\n\n\n<li>1 teaspoon vanilla<\/li>\n\n\n\n<li>100g sugar for caramel<\/li>\n\n\n\n<li>100g sugar for crispy corn<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Make caramel by melting 100g sugar until it becomes a dark golden brown<\/li>\n\n\n\n<li>Divide into the 6 dariole moulds<\/li>\n\n\n\n<li>Fry half the corn in butter for 5 minutes, cool slightly<\/li>\n\n\n\n<li>Add the cream, leave for 1 hour<\/li>\n\n\n\n<li>Blend the mix in a nutrabullet or similar.  Pass into a measuring jug.<\/li>\n\n\n\n<li>Top up to 500ml with more cream (if needed).<\/li>\n\n\n\n<li>Bring to a simmer.<\/li>\n\n\n\n<li>Beat the eggs, sugar, vanilla<\/li>\n\n\n\n<li>Pour on the cream, mix well.<\/li>\n\n\n\n<li>Pour into 6x dariole moulds in a roasting tin<\/li>\n\n\n\n<li>Add water to the tray, halfway up<\/li>\n\n\n\n<li>Bake at 150C for approximately 90 minutes till set, cool.  Refrigerate overnight.<\/li>\n\n\n\n<li>For the crispy corn &#8211; place the corn onto a baking tray and sprinkle the sugar over it.  Put into the oven until the corn is crisp.<\/li>\n\n\n\n<li>Serve pud with crispy corn and summer fruits.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creme Catalan with Sweetcorn &#8211; Simon Rimmer, Sunday Brunch<\/p>\n","protected":false},"author":2,"featured_media":1074,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,29,12,244,228],"class_list":["post-1073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-corn","tag-dessert","tag-pudding","tag-spanish"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1073"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1073\/revisions"}],"predecessor-version":[{"id":1075,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1073\/revisions\/1075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1074"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}