Eggless and Baked Corn Pudding, Super Creamy

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Recipe Ingredients:

Caramel:

  • ½ cup of water
  • 1 cup of sugar

Pudding:

  • 395 grams (13.93 ounces) of sweetened condensed milk
  • 300 grams (10.58 ounces) of corn kernels
  • 300 grams (10.58 ounces) of heavy cream
  • ½ cup of water
  • 1 envelope of unflavored gelatin

Instructions:

First, use a pan to add the sugar and water, and heat until you get a glossy caramel. Set aside.

Pudding:

Next, place the corn and water in the blender and blend well until you get a smooth mixture.

Then, strain the mixture, return it to the blender, add the other ingredients, and blend again to combine everything.

Afterward, hydrate the gelatin with 6 tablespoons of cold water, microwave for about 15 seconds, and add it to the blender with the other ingredients.

Finally, pour the mixture into a mold greased with vegetable oil and refrigerate for about 3 hours until it sets well.

To finish, take it out of the refrigerator, add the caramel on top, and serve.

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