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New Orleans Corn Pudding Souffle

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“a creamy buttery corn pudding with a "brulee" topping. This pudding may be made ahead without the topping, chilled, and reheated - and then the topping prepared just before serving!”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter and sugar together in a saucepan until butter is melted.
  2. Add flour and stir until combined.
  3. Remove pan from heat.
  4. Gradually stir in the cream, then add eggs, baking powder and salt.
  5. Mix well.
  6. Stir in corn and pour into a greased 2 quart baking dish.
  7. Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center.
  8. For the topping: Combine melted butter, brown sugar, and cinnamon
  9. Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).

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