Sweet Corn Pudding & Cherry Pomegranate Syrup

This is a great summer dessert. Enjoy!! You can print the recipe at www.gastroperfection.com/recipes.html

Sweet Corn
Pudding & Cherry Syrup

Yield: 8 -10 servings 

Cook Time: 30min. 

Ingredients:

Corn, shucked, cut into kernels           2 cups (5 ears)

Flour, all purpose                               3 tbsp

Baking powder                                    1 1/2 tsp

Eggs, room temperature                     5 ea

Condensed milk, canned                     1 ea (14 oz)

Mexican crema or sour cream              1/3 cup

Vanilla extract                                    1/2 tsp.

Butter, unsalted, cut into cubes          1/2 cup. + extra for greasing

Preparation:

1. Preheat oven to 325F. Butter a 9-inch cake pan and set aside.
2. In a medium bowl sift flour and baking powder. Set aside.
3. In a blender combine eggs, condensed milk, crema or sour cream, and vanilla extract. Add butter to blender and mix.
4. Add flour mixture and corn, blend the mixture until it is well incorporated. The mixture will be lumpy.
5. Pour mix into cake pan and bake for 30
        to 40 min. or until a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool on a rack.
        Let cool for about 10 min. cut into portions and serve.
    

Yield: 6 servings

Time: 15 min.

Ingredients:

cherries,pitted, and cut in half                  1 lb. (bing, rainer, or garnet)

sugar, granulated                                      1/3 cup

lemon juice, fresh                                     1 tsp

pomegranate paste                                    1 tsp

Preparation:

1. Set a small sauce pot to medium heat.
        Add sugar and let melt. Do not stir. Let sugar caramelize slightly (light
        brown) and immediately add cherries and lemon juice.
2. Stir with a rubber spatula. Add
        pomegranate paste and turn heat to low. Let simmer for 6-7 min or until
        cherries have softened and let out some of their juice.
3. Let cool completely or serve warm on top
        of corn pudding.

Chef's notes:

You can substitute pomegranate paste for 2 tbsp of pomegranate juice, but you must increase the cooking time by four minutes.