Corn Pudding

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By

@casa_da_sisilima355

View in original language

(Português)

1 hour(s)

8 servings

Ingredients

• Sour cream | 200 g
• Condensed milk | 395 g
• corn without the water | 1 can(s)
• water | 50 ml
• sugar | 6 tablespoon
• cornstarch | 1 tablespoon
• Milk | 300 ml
• Eggs | 4 unit(s)

Recipe

1. in a pan, place the sugar, let it melt over low heat, then add the water and stir well, and the caramel is ready.
2. Beat in a blender, eggs, milk, corn, cornstarch, condensed milk and cream, beat for 5 minutes
3. Transfer to a mold with all the caramel, hole in the middle, cover with aluminum foil, place in another mold in water and bake in a preheated oven at 200 degrees for 1 hour, or until you do the toothpick test and it comes out clean.
4. Take it to the fridge for 5 hours, then just pass the weak one on the sides, put the mold in the fire for 1 minutes to unglue the caramel, and then unmold it.

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