Corn Pudding

Recipe Ingredients

3 tablespoons	45ml	Melted butter
2		Eggs - plus
2		Egg yolks - beaten
1/4 cup	49g / 1.7oz	Sugar
1 1/4 cups	296ml	Heavy cream
1 1/4 cups	296ml	Whole milk
3 cups	187g / 6.6oz	Fresh corn cut from the cob
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Grated nutmeg

Recipe Instructions

Preheat oven to 325 degrees. Butter 6 individual (4-ounce) custard ceramic ramekins.

Beat eggs, stir in sugar, cream and milk. Add corn and salt. Mix thoroughly with whisk, pour into baking dishes and sprinkle with nutmeg.

Bake in water bath for 45 minutes or until custard is set.

This recipe yields 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B21) - from the TV FOOD NETWORK

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