Budin de elote (Corn pudding with zucchini)
Time 1 hour 10 minutes
Yields Serves 8 to 10
(Anne Cusack / Los Angeles Times)
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This simple corn pudding is sublimely silky.
From the story: For California Mexican, a new vision
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1
Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole.
2
Place the corn and zucchini in a bowl and toss with the flour to evenly cover. Spread into the casserole.
3
Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated. Pour over the vegetables.
4
Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.
From “Dona Tomas” by Thomas Schnetz and Dona Savitsky.
