Ingredients
6 Tablespoons Unsalted Butter
1-1/2 can (15 Oz. Size) Sweet Corn, Divided
1/4 cups Sugar
1/2 cups Milk
1/4 cups Flour
1 teaspoon Kosher Salt
5 whole Eggs
Method
Sources
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Achievable elevated desserts — laminated doughs, cakes, custards
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Preheat the oven to 350 degrees F. 2) Place the butter in an 8x8 baking dish and slide into the oven so the butter melts while the oven is preheating. 3) In a food processor, puree 1 can of corn until smooth. 4) Combine the corn puree and whole kernels, sugar, milk, flour, and salt in a large mixing bowl. 5) Lightly beat the five eggs and add to the mixture. 6) When the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish. Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.