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Corn Custard  
     

Yield: 6 to 8 servings

1 can whole-kernel corn, drained
3 eggs
2 tablespoons sugar
teaspoon nutmeg
teaspoon salt
Freshly ground pepper to taste
1 cup milk
1 cup light cream

 

 

 
 
 
 
 
   

  Preheat oven to 350F.
Lightly butter 10 by 5 inch, shallow baking dish.
Empty can of corn into a large bowl, set aside.
With a stand or hand mixer, beat eggs well, and pour over corn.
Stir in rest of ingredients, mixing until well combined.
Turn mixture into prepared baking dish.
Set in larger baking pan, and fill larger pan with boiling water to depth of 1 inch.
Bake 50 minutes, or until knife inserted in center comes out clean.


 

 
 
 
 
 
 
 
     
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