Malaysian corn pudding uses pandan leaves that smell like vanilla but taste like grass—colonial confusion created this dessert hybrid.
Creamy Corn Pudding with Custard Sauce
Dive into this delightful creamy corn pudding, where sweet corn meets velvety richness, all draped in a luscious custard sauce. Ideal for chilling and serving at your next get-together, this dish combines the goodness of fresh corn, eggs, and a hint of vanilla for a flavor that’s simply irresistible. Get ready to impress your guests with this crowd-pleaser!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 can of creamy corn
- 1/3 cup of corn starch (79.2 ml)
- 1 cup of water (240 ml)
- 1/2 tin of water for custard
🥛Dairy & Eggs(3)
- 1 can of evaporated milk
- 2/3 cup of sweetened condensed milk (161 ml)
- 3 tablespoons of sweetened condensed milk for custard (45 ml)
🫙Pantry Staples(1)
- 1 small box of coconut milk
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
📦Other(3)
- 1 cup of custard powder (240 ml)
- 1 and 1/2 tablespoons of custard powder for custard (22.5 ml)
- a little syrup for coloroptional
👨🍳 Instructions
- 1
Combine the creamy corn, evaporated milk, coconut milk, sweetened condensed milk, corn starch, water, salt, and syrup in a pot.
- 2
Cook the mixture until it thickens and becomes smooth.
- 3
Pour the mixture into a container and let it cool.
- 4
For the custard, mix the water, sweetened condensed milk, and custard powder in another pot.
- 5
Cook until it thickens and then pour it over the cooled corn pudding.
💡 Pro Tips
- ✓Cook the corn pudding mixture to exactly 180-185°F while stirring constantly because cornstarch thickens rapidly at this temperature and will seize into lumps if overheated beyond 190°F.technique180-185°F
- ✓Whisk custard powder with cold water first in a 1:4 ratio to create a slurry, preventing lumps that form when dry starch hits hot liquid directly.technique1:4 ratio
- ✓Cool the corn pudding base to below 70°F before adding custard layer because hot pudding will break the custard's protein structure and create a curdled texture.timingBelow 70°F
- ✓Strain both mixtures through a fine mesh to remove any starch lumps, as even microscopic clumps will create an unpleasant grainy mouthfeel in the final dessert.technique
- ✓Use a 2:1 ratio of evaporated milk to coconut milk because evaporated milk's concentrated proteins provide better gel structure while coconut milk adds richness without overpowering corn flavor.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Malaysian corn pudding uses pandan leaves that smell like vanilla but taste like grass—colonial confusion created this dessert hybrid.
Creamy Corn Pudding with Custard Sauce
Dive into this delightful creamy corn pudding, where sweet corn meets velvety richness, all draped in a luscious custard sauce. Ideal for chilling and serving at your next get-together, this dish combines the goodness of fresh corn, eggs, and a hint of vanilla for a flavor that’s simply irresistible. Get ready to impress your guests with this crowd-pleaser!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 can of creamy corn
- 1/3 cup of corn starch (79.2 ml)
- 1 cup of water (240 ml)
- 1/2 tin of water for custard
🥛Dairy & Eggs(3)
- 1 can of evaporated milk
- 2/3 cup of sweetened condensed milk (161 ml)
- 3 tablespoons of sweetened condensed milk for custard (45 ml)
🫙Pantry Staples(1)
- 1 small box of coconut milk
🧂Spices & Seasonings(1)
- 1/2 teaspoon of salt (2.5 ml)
📦Other(3)
- 1 cup of custard powder (240 ml)
- 1 and 1/2 tablespoons of custard powder for custard (22.5 ml)
- a little syrup for coloroptional
👨🍳 Instructions
- 1
Combine the creamy corn, evaporated milk, coconut milk, sweetened condensed milk, corn starch, water, salt, and syrup in a pot.
- 2
Cook the mixture until it thickens and becomes smooth.
- 3
Pour the mixture into a container and let it cool.
- 4
For the custard, mix the water, sweetened condensed milk, and custard powder in another pot.
- 5
Cook until it thickens and then pour it over the cooled corn pudding.
💡 Pro Tips
- ✓Cook the corn pudding mixture to exactly 180-185°F while stirring constantly because cornstarch thickens rapidly at this temperature and will seize into lumps if overheated beyond 190°F.technique180-185°F
- ✓Whisk custard powder with cold water first in a 1:4 ratio to create a slurry, preventing lumps that form when dry starch hits hot liquid directly.technique1:4 ratio
- ✓Cool the corn pudding base to below 70°F before adding custard layer because hot pudding will break the custard's protein structure and create a curdled texture.timingBelow 70°F
- ✓Strain both mixtures through a fine mesh to remove any starch lumps, as even microscopic clumps will create an unpleasant grainy mouthfeel in the final dessert.technique
- ✓Use a 2:1 ratio of evaporated milk to coconut milk because evaporated milk's concentrated proteins provide better gel structure while coconut milk adds richness without overpowering corn flavor.ingredient2:1 ratio