Sweet Corn Pudding

Jingle shared a Banana Pudding recipe with us. I was so useless, I failed in my attempt. My first mistake was to cut the bananas too early, then the bananas turned dark brown before I added into the custard mixture. The second mistake was to add too early, instead of waiting for the mixture to thicken. The bananas disintegrated completely into the mixture and when the mixture thickened, I had difficulty stirring and some mixture at the bottom got burnt. Well, I didn't throw away at that stage, the colour of the whole mixture eventhough was not bright yellow like Jingle's, it was still presentable, so I poured the mixture into a big rectangular Tupperware tray. An hour later, when I checked the pudding in the fridge, haha... to my horror, the whole pudding turned almost black!!!!!! Hmm.. quite sad because banana is Ni's favourite and she was looking forward to the Banana Pudding.

I told Jingle about my mistakes and she suggested that I used half a can of creamy corn to replace the bananas, in my next attempt.

Well, I tried the recipe with creamy corn. As I did not have enough custard powder to do the whole recipe, I made adjustments to the ingredients. With the creamy corn, it was much easier. The pudding turned up fine but I think (just think, k?) with a little more water, say about 50ml, the pudding will be perfect!!



Sweet Corn Pudding

Ingredients:
1/2 can creamy corn
100g sugar
340ml water
4 pandan leaves, washed and tied into a knot
140g evaporated milk (carnation brand)

100 gm of custard powder + 180ml water


Method:

Bring water to boil in a pot with the pandan leaves.

Prepare 100g of custard powder + 180ml of water in a mixing bowl. Stir to mix well and set aside.

Once the smell of the pandan leaves is fragrant, discard the pandan leaves and add sugar into the boiling water.

When the sugar is dissolved, stir in the custard mixture gradually until it thickens.

Lower the heat and add in evaporated milk follow by the creamy corn, keep on stirring.

When the mixture bubbles, turn off the heat.

Rinse the tray/mould with cold water, then pour in the cooked mixture.

Leave it to set, serve as a cold dessert.