Summer Corn Pudding

Ingredients:

  • 6 ears fresh corn
  • 3 eggs, beaten
  • 1 cup heavy cream
  • 1/3 cup milk
  • 1 tsp salt
  • 1 TBSP sugar
  • freshly grated nutmeg

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut the corn from the cob and scrape the cobs well to extract the milk. Yield should be two cups of corn.
  3. In a large bowl, mix the eggs, cream and milk. Add salt, sugar and corn and mix well. Pour mixture into a buttered SHALLOW casserole or heat-proof glass baking dish.
  4. Place in a shallow pan of warm water and bake until a knife inserted in the center comes out clean, about 1 hour. Sprinkle with nutmeg and serve.

Yield: 6 servings