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Ann’s Corn Custard

Source of Recipe

Victory Garden Cookbook


Recipe Introduction

I saw this at eGullet. Poster Ann T. made it and posted it on her blog: http://www.thibeaultstable.com/. This is very much like what we call Corn Pudding – a little drier and less sweet. It is almost like a corn soufflé. And absolutely delicious – I will be making this again. NOTE: I added a little hot sauce.

Recipe Link: www.thibeaultstable.com/2011/02/roast-beef-dinner-with-corn-custard.html

List of Ingredients

2 cups scraped corn (or canned or frozen)
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
2 tablespoons melted butter/margarine



Recipe

Preheat the oven to 350 degrees.

Spray a 1 1/2 quart baking dish with cooking spray. Combine all of the ingredients and spoon into dish. (This can also be made in individual ramekins).

Place in a roasting pan; pour boiling water two-thirds up side of the baking dish. Bake one hour or until the top is golden and a knife tests clean. Serve immediately.

For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.

Serves 6 – 8.