Creamy Corn and Chestnut Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1/4 cup all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne pepper
- 3 cups half and half
- 1/2 teaspoon ground white pepper
- 6 large eggs
- 1/4 cup chopped fresh chives
- 6 tablespoons (3/4 stick) butter
- Carbohydrate 34 g(11%)
- Cholesterol 157 mg(52%)
- Fat 19 g(30%)
- Fiber 2 g(8%)
- Protein 9 g(19%)
- Saturated Fat 11 g(53%)
- Sodium 426 mg(18%)
- Calories 345
Preparation Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing. Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot. Sold at some supermarkets and at specialty foods stores.
Preparation Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing. Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot. Sold at some supermarkets and at specialty foods stores.
