Learn step by step how to prepare these delicious corn and cheese mini puddings. They are very easy to make, and you can prepare them ahead of time to bake in a water bath about an hour before lunch or dinner. With their smooth texture, the combination of cream cheese...
Ingredients
Main Ingredients
cream cheese250g
eggs4
creamy corn1can
grated provolone cheese50g
red bell pepper1/4
salt
pepper
nutmeg
milk250mL
Nutrition (per serving)
Calories
275.0kcal (13.75%)
Protein
10.0g (20%)
Carbs
15.0g (5.45%)
Sugars
5.0g (10%)
Healthy Fat
6.3g
Unhealthy Fat
13.0g
% Daily Value based on a 2000 calorie diet
How to make Corn and Cheese Mini Puddings
Preparation
- Step 1
In a bowl, beat the cream cheese with the milk.
- Step 2
Add the eggs one at a time, and stir in the creamy corn.
- Step 3
Add the grated cheese and the red bell pepper, cut into thin strips (julienne) and blanched. Season with salt, pepper, and nutmeg to taste.
- Step 4
Pour the mixture into 4 caramel-coated molds and bake in a water bath for about 45 minutes.
- Step 5
Once baked, carefully unmold the puddings.
Nutrition (per serving)
Nutrition (per serving)
Calories
275.0kcal (13.75%)
Protein
10.0g (20%)
Carbs
15.0g (5.45%)
Sugars
5.0g (10%)
Healthy Fat
6.3g
Unhealthy Fat
13.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Prepare the mixture ahead of time and bake it just before serving for the freshest taste.
Blanch the red bell pepper to soften its texture and enhance its flavor.
Serve the puddings with sautéed mushrooms, white rice, or a green salad for a complete meal.
FAQS
Can I use a different type of cheese?
Yes, you can substitute provolone cheese with another type of grated cheese, such as mozzarella or cheddar, depending on your preference.
What is a water bath, and why is it necessary?
A water bath involves placing the molds in a larger pan filled with water to ensure even cooking and prevent the puddings from drying out.
Can I make this recipe dairy-free?
This recipe relies heavily on dairy ingredients like cream cheese and milk, so it would be challenging to make it dairy-free without altering the flavor and texture significantly.
How do I caramel-coat the molds?
To caramel-coat the molds, melt sugar in a pan until it turns golden brown, then carefully pour it into the molds and swirl to coat the bottom evenly.
Can I freeze the puddings for later use?
Yes, you can freeze the puddings after baking. Make sure to wrap them tightly and thaw them in the refrigerator before reheating.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia