1 jim vorheis
1 tbsp unsalted butter
2 tbsp toasted fine bread crumbs, approxim, ately
1 for the budin:
2 cup corn kernels*
1/2 cup milk
5 tbsp unsalted butter
3 eggs
1 tsp sugar
1 tsp sea salt, or to taste
A Recipe for
Budin De Elote (Corn Pudding)
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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This is a recipe for Budin De Elote (Corn Pudding) from the recipe cookbook of Recipes-to-go (Dessert)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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Other things are just food. But chocolate's chocolate. |
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Heat the oven to 300 F. Place a heavy baking sheet on the lower rack
of the oven. Butter a 1-quart baking or souffle dish and sprinkle
with the bread crumbs. Set aside.
Put the corn and milk into a food processor and process for 10 to 15
seconds or until reduced to a textured puree. Beat the butter until
creamy and gradually add the corn and the eggs, one by one, beating
after each addition. Add the sugar and salt.
Pour the mixture into the prepared dish and bake until the mixture is
firmly set and beginning to brown around the edges - about 35 minutes.
Either serve from the dish or carefully unmold onto a serving dish.
* Starchy field corn works best, ears of corn left intact that have
been picked a few days earlier, for the starches to heighten, can be
used.
The Art of Mexican Cooking From the collection of Jim Vorheis
Serves: 4
Budin De Elote (Corn Pudding) Recipe brought to you by Recipes To-Go