Smooth and luxurious, this Creamy Corn Pudding is a wonderful dessert to make any time of the year. Cornstarch pudding has variations all over the world.
In the Middle East, it’s known as Sahleb or Ashtalieh, and comes flavored with rosewater, orange blossom and mastic. The Mexicans drink Atole, a creamy cornmeal drink flavored with cinnamon and vanilla and eat maicena, another version of this pudding.
Here, I’ve used citrusy lemon and fragrant vanilla to add a fresh and heady taste to the milky pudding.
To make Creamy Corn Pudding, you will need the following ingredients:
Place a pan over a medium heat. Add the cornstarch and gradually add the milk, whisking gently as you add it.
Stir in the sugar and salt.
Cook the mixture for about 15 minutes, until it starts to thicken.
Add the egg yolks to a small bowl and beat together. Add about 1/4 of the cornstarch mixture and whisk in.
Pour the the egg-cornstarch mixture back into the main pan and stir to combine. Cook for about a minute.
Add the slice of lemon peel to the mixture and continue cooking for 7-10 minutes until the mixture has thickened.
Take the pan off the heat. Stir in the vanilla extract.
Before serving, remove the lemon peel. I like to serve the pudding in glasses or mugs, with a stick of cinnamon and a scattering of grated lemon zest over the top, but it’s perfect as it is - ladled into bowls and tucked into straight away while it’s warm!
My Creamy Corn Pudding is an easy and quick dessert to whip up - it takes less than half an hour to make! Why not try this comforting dessert and tell me what you think - I’d love to hear how you find it!
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