👨‍🍳 Instructions

1. 1

   In a medium saucepan, combine the whole milk, nutmeg, and cinnamon sticks. Heat over medium heat until it simmers. Cover and let steep for 10 minutes. Remove and discard the cinnamon sticks.

   💡 Tip: Steeping the spices infuses the milk with their aroma and flavor.
2. 2

   In a blender, combine the corn kernels, coconut milk, sugar, and cornstarch. Blend until smooth.

   💡 Tip: Ensure the mixture is completely smooth to avoid any grittiness in the pudding.
3. 3

   Strain the corn mixture through a fine-mesh sieve into the saucepan with the infused milk, pressing to extract all the liquid. Discard the solids.

   💡 Tip: Straining ensures a silky-smooth texture for the pudding.
4. 4

   Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 10 minutes).

   💡 Tip: Constant stirring prevents scorching and ensures even thickening.
5. 5

   Stir in the vanilla extract. Pour the pudding into individual serving dishes or a larger bowl.

   💡 Tip: Adding vanilla extract at the end preserves its delicate flavor.
6. 6

   Chill in the refrigerator for at least 2 hours, or until firm. Garnish with ground cinnamon before serving.

   💡 Tip: Chilling allows the pudding to set and the flavors to meld.