You are here: Home » Recipes » Chicken Corn Pudding Chicken Corn Pudding Yield servings PrintEmail Ingredients 2 cups seasoned rotisserie cooked chicken, chopped1 can cream style corn8 ounces cream cheese1 cup heavy cream1 cup whole milk2 whole eggs6 -- egg yolks1/4 cup granulated sugar1 teaspoon salt1/2 teaspoon white pepper1/4 teaspoon cayenne pepper1/4 teaspoon nutmeg3 ounces grated parmesan cheese2 tablespoons very finely chopped chicken1/8 teaspoon cayenne pepper pinch of nutmeg32 -- corn kernels Instructions Divide chicken between 8 greased 12-ounce ramekins or souffle dishes. Set aside. In a saucepan, combine corn and cream cheese, heating until cheese is melted. Add cream and milk and bring to a boil. Set aside. In a bowl, whisk eggs, egg yolks, sugar, salt, white pepper, cayenne pepper and nutmeg. Mix a small amount of hot cream mixture with the egg mixture to temper. Add all of egg mixture to hot cream. Pour over chicken in ramekins. Place ramekins in a hot water bath and bake at 300 degrees for 40 minutes, until mostly set in center. Allow to cool 15 minutes to set. Combine parmesan cheese with finely chopped chicken, cayenne and nutmeg. On two silicone-mat-lined cookie sheets, make 8 equal mounds of cheese, spreading them into circles the same diameter as the ramekins. Bake at 300 degrees about 5-7 minutes, until golden brown. Remove from oven. Carefully remove from silicone. Serve custard ramekins with the disk of cheese on top. Garnish with corn kernels.