LIGHT AND DELICIOUS CREAMY CORN PUDDING

In today's video, I'm going to teach you how to make a corn pudding in a can, which is very fast, very easy and delicious! And for you who are new here on the channel, be very welcome, subscribe, leave your thumbs up and let's go to the recipe! This pudding is very fast to make, so when we are going to make it, it has to be with the mold ready and turn on the oven too. So here I chose a mold of 20 x 8 cm in height. I already made the caramel and spread it inside. I'm not going to teach you how to make the caramel, because I already have a video here teaching how to do it. I'll leave the link below in the description, just click on more and the recipe will open and I'll leave the link of this syrup. So here it is ready, let's start the preparation of the pudding. So I'm going to put 3 eggs in the blender, a box of condensed milk and a can of corn. I drained the water, so a can of drained corn. And I'm also going to put two and a half cups of milk. Remembering that the cup I always use is 240 ml. Now I'm going to cover it and I'm going to beat it well. I beat it well and now I'm going to sift it to get that corn stuff out. Because I want a very smooth pudding. So I go through the sieve, but this one is optional, if you don't mind. You can leave it without going through the sieve too, it tastes good anyway. Then I go through here until all the liquid comes out. It's quick. Then just squeeze until you get all the liquid out of here. Ready, I've already taken out all the liquid here. So here it is ready. I like to sift because I think it has a more delicate texture, smoother. So now just put it in the oven. Now I cover it with aluminum foil. And I'm going to bake this pudding in a bain-marie. So here I have a mold. I'm going to put water. If you want to put hot or warm water, it's the same thing. The only difference is that it will speed up the process of baking in your oven. And here I'm going to put a little vinegar just so it doesn't darken the shape when baking. Then I put my pudding here. And now I'm going to bake it. My oven is already preheated. And I'm going to bake at 200 degrees for about 50 minutes. But it can vary from oven to oven. When it's baked, I'll show you. I've already baked the pudding. It stayed in the oven for 60 minutes. Then I turned off the oven and let it cool inside the oven. I did the knife test. It came out clean. And now I'm going to take it to the fridge for at least 6 hours. But if possible, leave it from one day to the next. Because that way it stays very firm, very cold. And it deforms quite easily. I left my pudding in the fridge. So I made it yesterday. I'm going to deform it today. Then I looked at it and it's very loose in shape. So now I just have to deform it. And look what a beautiful thing, people. This pudding is wonderful. Now just enjoy it. And now we just have to go, right? And enjoy it. That good time we like. This pudding is light, smooth, creamy. Look how delicious, people. Very good. And I'm still here. Delighting. You can do it. You will love this pudding. And that was today's recipe. I really hope you enjoyed it. I did it with a lot of affection. I'm staying here. Kisses on the heart and until the next recipe. I went.