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Corn Custard Pudding

1 can evaporated milk
Water to make up 1.5 litres of liquid with milk
A pinch of salt
7 tablespoons sugar
6 tablespoons custard powder
1 can creamed corn (add an extra can if you like more corn)

Pour the milk in a pot and add water until you get 1.5 litres of liquid. Season with a pinch of salt and cook on a medium flame. Stir until the liquid comes to a roll. Add the sugar and cook until it is dissolved. Meanwhile, mix some water with the custard powder to make a smooth paste. When the liquid comes to a slow boil, add the custard slowly while stirring the mixture clockwise. Add the creamed corn and continue to stir the mixture until it turns shiny and thick. Pour into a wet pan and chill for at least four hours before cutting.

Thanks to Faridah Begum
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