Fustini's Oils and Vinegars
Corn and Red Pepper Pudding

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Corn and Red Pepper Pudding


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Corn and Red Pepper Pudding

Submitted by Corporate Chef Andy Stewart


  • 2 tablespoons Fustini’s Tunisian Harissa olive oil
  • 1 small onion, small dice
  • 1 jalapeno, fine dice
  • 2 cups corn kernels
  • 1 roasted red pepper, peeled, seeded and chopped
  • 2 cups heavy cream
  • 6 egg yolks
  • Salt and pepper
  • Fine red pepper
  • Chopped parsley


Step 1. 

Preheat oven to 350 degrees. Heat the Fustini’s Tunisian Harrissa Olive Oil in a large sauté pan over medium high heat. Add the onion and jalapeno and cook, stirring often until softened, 3 minutes. Add the corn and cook another 3 minutes, stirring often. Add the roasted red pepper and cook for another minute. Pour the mixture into an oven proof casserole dish. 

Step 2. 

Place the heavy cream into the sauté pan and bring to a simmer over medium heat. Place the egg yolks into a small bowl and whisk to combine. Once the cream is hot, temper the egg yolks by pouring a little cream into the small bowl, then pour the egg yolks into the hot cream and combine. Pour the hot cream mixture over the vegetables in the casserole dish and stir. Season with salt and pepper and place into the hot oven. Bake until browned and set, 15 to 20 minutes. Garnish with fine red pepper and parsley.

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