Posted in Home Made

Sweet Corn Custard Pudding

Preparation: 5 minutes
Cooking time: 15 – 20 minutes


This was one of my favorite desserts when I was little.

I guess you can say that it’s a traditional dessert because my mom told me that her mother, who was of course my grandmother, used to make for her when she was little.

And when I posted this photo on my Facebook, a lot of my friends remembered having this when they were little. It was nice to see such a simple dessert can invoke so many memories among my friends!

This is the easiest no-bake sweet corn pudding and you can eat it with whipped cream, ice cream or even on its own.

Here’s how you do it:
1 cup canned sweet corn
1 cup custard powder
3/4 cup sugar
3 cups water
1 1/2 cups evaporated milk
Vanilla essence

– Mix all ingredients in a deep saucepan or a pot. Give it a few good stir
– Place saucepan or pot on medium heat and with a wooden spoon, stir continuously to break up any lumps
– After about 5 – 7 minutes, the mixture should start to thicken and collect at the end of the wooden spoon
– Bring heat to the lowest and continue to stir until all liquid is gone. Mixture should turn into a really thick goo by now
– Turn off heat and stir for a few more minutes to release hot air
– Press into a mold or a serving tray. Leave to set and cool for about 1 -2 hours
– Pudding can either be eaten after it’s cooled or you can choose to refrigerate it overnight. (I love it chilled because it goes well with the whipped cream!)

*The trick to working with custard powder is to continuously stir in one direction. You want to make sure the pudding comes out smooth by pressing any clumps with the back of the spoon while stirring


A feminist mother of 3 who thinks she can write.

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