Yields
8 servings
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ingredients
2
Tbsp butter
1
Tbsp olive oil
2
oz pancetta, chopped
2
leek, white and light green parts only, chopped
1
red pepper, chopped
3
Tbsp chopped fresh cilantro
3
Tbsp chopped fresh parsley
1
cup fresh corn, kernels
1 ½
cup half-and-half cream
6
large egg
1 ½
tsp sugar
½
tsp cayenne pepper
1
tsp salt
freshly cracked black pepper
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directions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Butter a 9 by 12-inch baking dish.
Step 3
Heat the butter and oil over medium in a sauté pan. Add the pancetta and cook until crispy.
Step 4
Add the leeks and red pepper and cook about 6 minutes until softened but not browned.
Step 5
Stir in the cilantro and parsley. Spread the leek mixture evenly on the bottom of the buttered baking dish.
Step 6
In a food processor puree the corn with the half and half cream until almost smooth.
Step 7
Add the eggs, sugar, cayenne, and salt and pepper. Pulse until just combined.
Step 8
Pour the pudding mixture over the leek mixture. Bake for 30 minutes or until set.