Sweet Corn Vanilla Bean Pudding with Caramelized Peaches

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 7g protein
• 42g carbs
• 17g fat
• 2g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1 vanilla bean
• 3 large egg yolks
• 2 tbsp unsalted butter
• 2 ripe peaches
• 2 tbsp light brown sugar
• 1 pinch pinch of salt

Instructions

1. 1Combine the corn kernels, milk, and cream in a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pan, and add the pod. Bring to a bare simmer over medium heat, then remove from heat, cover, and steep 15 minutes.
2. 2Strain the mixture through a fine-mesh sieve into a clean bowl, pressing hard on the corn solids to extract maximum flavor and liquid; discard the solids and vanilla pod.
3. 3Return the corn-infused milk to the saucepan. Whisk the sugar, cornstarch, and salt in a small bowl, then whisk the egg yolks in another bowl until smooth.
4. 4Temper the yolks by slowly whisking in half a cup of the warm corn milk, then pour the yolk mixture back into the saucepan along with the sugar-cornstarch blend.
5. 5Cook over medium heat, whisking constantly, until the pudding thickens and large bubbles break the surface, about 4 to 6 minutes. Remove from heat and whisk in the butter until glossy.
6. 6Divide the hot pudding among four serving dishes or ramekins. Press plastic wrap directly onto the surface of each to prevent a skin and refrigerate at least 2 hours until fully chilled and set.
7. 7Just before serving, slice the peaches into wedges. Melt a little butter in a small skillet over medium-high heat, add the peaches and brown sugar, and cook 3 to 4 minutes until the fruit is caramelized and syrupy at the edges.
8. 8Spoon the warm caramelized peaches over the cold corn pudding so the hot-cold contrast hits every spoonful. Serve immediately.