Ingredients
Scale
- 2 cups purple corn kernels (fresh or frozen)
- 4 cups water
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- 1 cup milk
- 1/2 cup heavy cream
- Cinnamon stick (for garnish)
- Fresh berries (for garnish, optional)
Instructions
- In a medium saucepan, combine the purple corn kernels and water. Bring to a boil over medium heat, then reduce to low and simmer for about 30 minutes until the corn is tender.
- Remove from heat and let the mixture cool slightly. Strain the corn, reserving the liquid and discarding the solids.
- In a clean saucepan, combine the reserved corn liquid, sugar, vanilla extract, and salt. Heat over medium heat until the sugar is dissolved.
- In a separate bowl, mix the cornstarch with a little bit of the milk to create a slurry.
- Gradually whisk the cornstarch mixture into the warm corn liquid, stirring constantly until it thickens, about 5-7 minutes.
- Once thickened, remove from heat and stir in the remaining milk and heavy cream until well combined.
- Pour the pudding into serving dishes and let it cool to room temperature. Then, refrigerate for at least 2 hours to set.
- Before serving, garnish with a cinnamon stick and fresh berries if desired.
Notes
- For a richer flavor, consider adding a tablespoon of cocoa powder to the pudding mixture before thickening.
- You can also substitute the heavy cream with coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 30g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg