Corn Custard Pudding / Puding Kastad Jagung...♥

A beautiful Monday wishes to all of you. I'm taking you straight to the dessert today as I've got some mission to be accomplished here. Lol, it's none other than the novels I've been hooked to lately.

I love puddings anytime...whether it's soft and creamy or the tender types. Can't really remember when I last made this Corn Custard Pudding. I craved for it, so made it right away as I had a can of Cream Style Sweet Corn available on my shelf.

CORN CUSTARD PUDDING

Ingredients :~

• 600ml coconut milk ~ I used 3 boxes (200ml each) coconut milk, M&S brand
• 400ml water
• 1 cup or less sugar
• 1 cup (150gm) Bird's Custard powder
• a pinch of salt
• 1 can Cream Style Sweet Corn ~ about 425gm

Method :~

1. Mix all the above ingredients except for corn in a heavy bottomed sauce pan until the custard powder dissolved.
2. Place the pan over low heat and add cream corn.
3. Keep stirring over low heat until the mixture becomes thick and shiny.
4. Do not leave the mixture unattended, or you'll see a burnt bottom.
5. Once the mixture has turned thicker, turn off the heat.
6. Pour the batter into cake tins or moulds.
7. Cool at room temperature until it hardens. You may store in refrigerator later.
8. You may also serve it warm right after it's cooked as soft pudding :)

Have them chilled...yumm!