Corn And Wild Rice Pudding

Recipe Ingredients

2		Eggs
1		Egg yolk
1 cup	237ml	Heavy or whipping cream
2/3 cup	157ml	Milk
4		Sweet corn - blanched, and
		Kernels removed from cobs - (abt 3 cups)
1 cup	160g / 5.6oz	Cooked wild rice
3		Scallions - finely chopped
		= (or 1/3 cup finely-chopped scallions)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1/8 teaspoon	0.6ml	Grated fresh nutmeg
1/2 tablespoon	7.5ml	Butter

Recipe Instructions

Preheat oven to 325 degrees.

In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7- by 11- or 8- by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.

Serve warm.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A01) - from the - TV FOOD NETWORK

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