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 and creamy corn kernels will make these mini puddings a culinary success. You can serve them with sautéed mushrooms in butter, a side of molded...
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In a bowl, beat the cream cheese with the milk.
Add the eggs one at a time, and stir in the creamy corn.
Add the grated cheese and the red bell pepper, cut into thin strips (julienne) and blanched. Season with salt, pepper, and nutmeg to taste.
Pour the mixture into 4 caramel-coated molds and bake in a water bath for about 45 minutes.
Once baked, carefully unmold the puddings.
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.
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.
