- 1 can [17 ounce \ 482 ml] creamed corn, drained, reserving liquid
- 2 tablespoons [30 ml] butter
- 2 tablespoons [30 ml] flour
- 1 cup [250 ml] evaporated milk
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 1 tablespoon [15 ml] sugar
- 2 egg whites
- 2 egg yolks
- 2 teaspoons [10 ml] salt
- 4 tablespoons [60 ml] melted butter
- Pinch of black pepper
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- In a heavy frypan, over low heat, melt 2 tablespoons [30 ml] butter.
- Away from heat, add flour; mix and cook for a few seconds, stirring constantly; do not brown.
- Away from heat, slowly add milk and reserved corn liquid.
- Cook, stirring, until sauce is smooth and starts to boil.
- Add corn, green bell pepper, red bell pepper, sugar, salt and pepper.
- Stir constantly until mixture starts to boil again; lower heat.
- Beat egg yolks, add a little corn mixture; stir and add to corn mixture.
- Cook, stirring, until mixture thickens.
- Cool, away from heat.
- Beat egg whites and pinch of salt until firm.
- Fold into corn mixture.
- Pour into baking dish; delicately pour melted butter all over.
- Bake in a 325°F [160°C] oven for 10 minutes.
- Higher oven temperature to 350°F [180°C]; cook for 20 minutes more, until pudding is firm and lightly brown.
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