Double Corn Pudding with Leeks

Double Corn Pudding with Leeks

Recipe By :Marcia Kiesel, Food & Wine Holidays (2004)

Serving Size : 10 

3 tablespoons unsalted butter

4 leeks (white and tender green parts only)--thinly sliced crosswise
kosher salt and black pepper
6 corn tortillas (6")
5 large eggs
2 large egg yolks
1 1/2 cups heavy cream
1 1/2 cups milk
2 1/2 cups frozen corn kernels -- thawed

Melt the butter in a large skillet. Add the leeks and cook over

moderately low heat, stirring, for 10 minutes. Season with salt and
pepper; let cool.

Butter an 8x10" baking dish and line it with the tortillas. In a

bowl, whisk the eggs with the egg yolks. Whisk in the cream and
milk. Stir in the leeks, corn, 2 teaspoons of salt and 1/4 teaspoon
of pepper. Pour the custard over the tortillas. Cover and refrigerate overnight. Bring to room temperature before baking.

Preheat the oven to 325F. Put the dish in a roasting pan and add hot

water to reach halfway up the sides of the dish. Bake the pudding
for 1 hour, until set, let stand for 10 minutes.

MAKE AHEAD: The unbaked pudding can be refrigerated for up to 2 days.

 
Active: 20 minutes
Total: 1 hour, 30 minutes (+ 8 hours for refrigerating the pudding)