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Emeril's Dessert Corn Pudding

  • Yield: 8 servings


  • 10 to12 ears white corn, husks and silk removed
  • 2 large eggs
  • 1 cup heavy cream
  • 1/4 cup plus 2 tablespoons sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon orange zest
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • Cranberry Sauce


  • Heat the oven to 350 degrees F. Grease 8 (6-ounce) custard cups and set aside. Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp. In a large bowl, beat the eggs until frothy. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt. Add the corn and cranberries and stir to combine. Divide among the custard cups. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon. Serve hot or warm with Cranberry Sauce.