Simon Rimmer served up a delicious corn pudding with vanilla and cream on Sunday Brunch.
The ingredients are: Large tin sweetcorn, drained, 30g butter, 500ml cream (plus extra), 6 yolks, 125g sugar, 1 teaspoon vanilla, 100g sugar for caramel and 100 g sugar for crispy corn.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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