Label
All
0
Clear all filters

Corn Pudding Tart

Rate this recipe

Preparation info
  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about

    8

    generous servings
    • Difficulty

      Easy

Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

Vicky Zeph, chef-owner, along with her brother Mike, of Zephs’ Restaurant in Peekskill, New York, makes the best corn pudding I have ever tasted. I like it because it isn’t overly sweet as some corn puddings can be. The only difference between Vicky’s pudding and the tart filling here is that she uses 15 ears of corn (9 grated and 6 with the kernels cut off). The resulting pudding holds its shape well enough to be spooned onto a plate without running. When

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title