Ingredients
1 jim vorheis
1 tbsp unsalted butter
2 tbsp toasted fine bread crumbs, approxim, ately
1 for the budin:
2 cup corn kernels*
1/2 cup milk
5 tbsp unsalted butter
3 eggs
1 tsp sugar
1 tsp sea salt, or to taste
Directions
Heat the oven to 300 F. Place a heavy baking sheet on the lower rack
of the oven. Butter a 1-quart baking or souffle dish and sprinkle
with the bread crumbs. Set aside.
Put the corn and milk into a food processor and process for 10 to 15
seconds or until reduced to a textured puree. Beat the butter until
creamy and gradually add the corn and the eggs, one by one, beating
after each addition. Add the sugar and salt.
Pour the mixture into the prepared dish and bake until the mixture is
firmly set and beginning to brown around the edges - about 35 minutes.
Either serve from the dish or carefully unmold onto a serving dish.
* Starchy field corn works best, ears of corn left intact that have
been picked a few days earlier, for the starches to heighten, can be
used.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 4 servings
Corn Pudding - Budin De Elote Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Academics have traced the existence of recipes far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these old cook books were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to food historians is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also recounts how the cooks of his times used a good variety of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and dill. Later on, we have a couple of interesting cookery books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals eaten by the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, parsley, and rosemary. These new foods and tastes caused a surge in recipe manuscripts, most of which are kept safe in academic collections. For the centuries that followed, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a result the best cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking publications are increasing in popularity mostly due to increased literacy, people having more spare time and having more money to spend. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Corn Pudding Budin De Elote recipe.
