Round 2 Recipe - Corn Puddings

Name: Round 2 Recipe - Corn Puddings
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 cup Corn Salad reserved from Corn Salad recipe; 2 large eggs; 1/2 cup milk; 1 teaspoon sugar; 1/2 teaspoon vanilla extract; Kosher salt; 1/4 cup grated Cheddar

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Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 4 servings

Ingredients

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1 tablespoon butter

1 cup Corn Salad reserved from Corn Salad recipe

2 large eggs

1/2 cup milk

1 teaspoon sugar

1/2 teaspoon vanilla extract

Kosher salt

1/4 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins. Have a baking pan large enough to fit the ramekins ready.
Divide the Corn Salad evenly among the ramekins. In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste. Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese.
Arrange the ramekins in the baking pan and put the pan in the oven. Pour in enough hot tap water to come halfway up the ramekins. Bake until set, about 30 to 35 minutes. Remove from the oven and serve hot.